Olive in Salamoia: A Delicious Homemade Brined Olive Recipe
Nothing beats the rich, tangy flavor of homemade brined olives! This simple recipe for “Olive in Salamoia” (Brined Olives) brings out the best in green olives, transforming them into a flavorful snack or a savory addition to various dishes. The process takes a little time but yields incredible results, making it well worth the wait.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Olives | 500g |
| Water | 500g |
| Fine Salt | 50g |
| Garlic | 2 cloves |
| Rosemary | 2 sprigs |
| Thyme | To taste |
Preparation:
Step 1: Select and Prepare the Olives
Start by selecting the green olives. It’s essential to pick only whole, unblemished olives for the best quality. Discard any olives that have even a small bruise, as they can negatively affect the final result.
Step 2: Clean the Olives
Rinse the olives thoroughly under cold running water to remove any dirt or residue. Once clean, place them in a large bowl and cover them completely with water. To ensure the olives stay submerged, place a weight over them, such as a small plate or a heavy object.
Step 3: Daily Water Change
For the next 20 days, you’ll need to replace the water daily. This process helps remove the natural bitterness of the olives, leaving behind a milder and more pleasant taste.
Step 4: Prepare the Brine
After the 20-day soaking period, it’s time to prepare the brine. Drain the olives, and rinse them once again. In a small saucepan, combine water and salt. Bring this mixture to a boil, stirring until the salt dissolves. Once boiling, remove the saucepan from the heat and allow the brine to cool to room temperature.
Step 5: Pack the Olives
Sterilize glass jars that will be used for storing the olives. Once sterilized, layer the olives in the jars, adding garlic cloves and rosemary sprigs between layers for extra flavor. If you prefer, you can also add thyme for an aromatic touch.
Step 6: Add the Brine
Pour the cooled brine over the olives in the jars, ensuring they are fully submerged. Seal the jars tightly with lids.
Step 7: Let the Olives Cure
Place the sealed jars in a cool, dark place. Allow the olives to cure for about two weeks before enjoying. Over time, the flavors will deepen, resulting in a beautifully aromatic and well-seasoned treat.
Tips for Success:
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Choosing Olives: It’s important to pick green olives that are firm and free of blemishes. If any olives are damaged, they might not preserve well.
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Sterilizing Jars: Always ensure your jars are properly sterilized before use to prevent contamination. Boiling the jars or placing them in a hot oven for a few minutes is an effective way to sterilize them.
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Storage: Once opened, store the brined olives in the refrigerator for up to 3 months. The flavors will continue to develop and improve with time.
Serving Suggestions:
Brined olives are incredibly versatile and can be enjoyed in various ways:
- Snacks: Serve as an appetizer alongside cheeses, nuts, and cured meats.
- Salads: Toss them into Mediterranean salads for a punch of flavor.
- Cooking: Use in pasta dishes, stews, or as a topping for pizza.
Enjoy the satisfying and homemade taste of these green olives in salamoia, and impress your guests with a true taste of Italian tradition!
