Olives in salt

Time 10 minutes - Doses 4

Recipe for black olives in salt

Among the most popular ingredients for making tasty appetizers, first or second courses we find them: olives in salt. It doesn't matter if they are green or black, olives are ingredients that have always pleased everyone, young and old, becoming the undisputed protagonists of the table.

Large-scale distribution offers many solutions, yet preparing them at home has a completely different flavor because it reflects ancient culinary traditions like those of the past. The recipe for olives in salt, although long, as it requires several days, is not at all difficult: simple steps for a great result.

The secret to excellent black olives, in addition to clearly the quality of the olives themselves, also lies in the choice of salt as, as we will see later, it plays a very important role in this recipe.

The Riserva del mare salt guarantees the right flavor without in any way covering the good taste of the olives and also eliminates the classic bitter taste of the freshly picked fruit. Riserva del mare sea salt is a 100% Italian product, specifically from the Culcasi salt flats in the province of Trapani, which makes it the magic ingredient for making delicious olives.

Are you ready to discover the recipe for olives in salt?

Olives in salt procedure

1. Carefully choose each olive: it is important that they are healthy and fresh, then wash them under running water to remove any traces of soil.

2. After washing them, drain them and dry them carefully with a clean cloth or absorbent paper; this will prevent the formation of mold.

3. Once the olives are well dried, arrange them in a colander with a deep plate underneath and gradually add the Riserva del mare fine salt, mixing well. Then cover them with a lid and check them every day (for 7 days). Each time you will have to be careful to turn them delicately and eliminate the bitter liquid that will inevitably form on the bottom of the plate. The lid has a dual function: to press the olives so that they naturally lose their internal water and to prevent them from being in too much contact with the air and possibly spoiling in some way.

4. After 7 days, after the olives have lost their natural bitter liquid, rinse them with white wine vinegar and arrange them inside the jars, covering them with extra virgin olive oil. Close well with the cap and place the jars in a cool, dry place for at least 1 month. After about 30 days of being stored in a jar, the olives are ready to be enjoyed!

N.B. For those who love stronger and more intense flavours, the advice is to add a few chilli seeds or a whole clove of garlic to each jar.

The Secret to Making the Best Black Olives in Salt

Why choose Riserva del mare salt for the recipe for black olives in salt? Not everyone knows that this seasoning not only helps to cook each individual olive, giving it an authentic flavour, but also eliminates the bitter liquid typical of freshly picked olives.

After being in contact with salt, the olive acquires a perfectly balanced flavour, which makes it the star of delicious aperitifs, lunches and dinners with family and friends!

Fun facts

Is the recipe for olives in salt also good for green olives? The answer is no! The best preparation of green olives is undoubtedly the one in brine with water and fine salt Riserva del mare. For this tasty variation, it is sufficient to immerse the olives in previously boiled salted water in glass jars and leave them to rest in the pantry for at least 6 months with a bay leaf.