Best Pickled Olives Recipes

PICKLED OLIVES

Steps:

• Pick over the olives, discard any with big blemishes.
• With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
• Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
• To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
• Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
• Combine the salt and water, stir over heat until the salt has dissolved, cool.
• Drain and discard the water in the jars, fill with enough salted water to cover the olives.
• Pour enough oil into the jars to cover the olives completely, and then seal the jars.
• Mark the date on the jars and store in a cool dark place for 5 weeks.
• After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
• Cover with oil.
• Note: don't mix your olives! they must be pickles separately.

GREEK SALAD WITH PICKLED BEET "OLIVES"

Steps:

• To make your pickled beet "olives," start at least a day ahead.
• In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
• While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
• When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
• Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
• Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
• To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
• Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
• To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.

PICKLED OLIVES

Steps:

• Soak olives 24 hours changing water several times.
• rinse and place with lemons, chillis in glass sterilised jar.
• cover with solutiuon 3T salt to every pint (575mls) water.
• cover with layer of olive oil and layer carob leaves (optional)and cover tight.
• leave 5 months in cool, dark place.