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Pickled Black Olives

Lebanese.Chef's picture
  Olives 4 Pound
  Coarse salt 1 Cup (16 tbs)
  Olive oil 1 1⁄2 Cup (24 tbs)
  Brown vinegar 1 1⁄2 Cup (24 tbs)

Wash the olives well in lukewarm water.
Place in a sterilized glass or earthenware container and cover with water.
Place a small plate on top to prevent olives floating on top of the water.
Cover and leave to soak for 6 days, changing the water every day.
Drain the soaked olives and place in a sterilized glass or earthenware container.
Add the salt, olive oil and vinegar and mix well.
Seal with an airtight lid and set aside for approx 2-4 weeks until the bitter taste disappears.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5419 Calories from Fat 4739

% Daily Value*

Total Fat 505 g777.6%

Saturated Fat 44.7 g223.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 96104.6 mg4004.4%

Total Carbohydrates 182 g60.8%

Dietary Fiber 60.5 g241.9%

Sugars 53.8 g

Protein 2 g3.5%

Vitamin A 156% Vitamin C

Calcium 179.4% Iron 360.5%

*Based on a 2000 Calorie diet

Pickled Black Olives Recipe