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    You are in: Home / Recipes / Black Olives Recipe
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    Black Olives

    Total Time:

    Prep Time:

    Cook Time:

    1224 hrs 30 mins

    30 mins

    1224 hrs

    Sackville's Note:

    Once you've brined your own olives you'll never go back. If you are lucky enough to have access to fresh ones do try this recipe. You may find them in Turkish or Greek grocery shops if they don't grow naturally in your area.

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    Ingredients:

    Yield:

    kilograms

    Units: US | Metric

    Directions:

    1. 1
      Slit the olives down one side.
    2. 2
      Cover with cold water and leave to soak for 17 days to eliminate bitterness.
    3. 3
      Change the water every day, then soak in salt water for 3 days, stirring occasionally.
    4. 4
      You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.
    5. 5
      Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.
    6. 6
      Drain and add the garlic, pickling spice, chillies and thyme.
    7. 7
      Pack in sterile jars and pour on olive oil to cover.
    8. 8
      Seal and leave for at least 4 weeks.
    9. 9
      The oil will take on an olive taste and can be used in salads.

    Ratings & Reviews:

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    Nutritional Facts for Black Olives

    Serving Size: 1 (2490 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1654.3
     
    Calories from Fat 1448
    87%
    Total Fat 160.9 g
    247%
    Saturated Fat 21.6 g
    108%
    Cholesterol 0.0 mg
    0%
    Sodium 62986.4 mg
    2624%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 32.8 g
    131%
    Sugars 2.3 g
    9%
    Protein 9.6 g
    19%

    The following items or measurements are not included:

    white wine vinegar

    pickling spices

    thyme

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