1224 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1Slit the olives down one side.
- 2Cover with cold water and leave to soak for 17 days to eliminate bitterness.
- 3Change the water every day, then soak in salt water for 3 days, stirring occasionally.
- 4You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.
- 5Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.
- 6Drain and add the garlic, pickling spice, chillies and thyme.
- 7Pack in sterile jars and pour on olive oil to cover.
- 8Seal and leave for at least 4 weeks.
- 9The oil will take on an olive taste and can be used in salads.
Browse Our Top Vegetable Recipes
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
- Total Fat 160.9 g
- Saturated Fat 21.6 g
- Cholesterol 0.0 mg
- Sodium 62986.4 mg
- Total Carbohydrate 68.8 g
- Dietary Fiber 32.8 g
- Sugars 2.3 g
- Protein 9.6 g
The following items or measurements are not included:
white wine vinegar