Pickled olives – the recipe from Cuoche ma buon

Pickled olives are a simple and tasty preserve in a jar, perfect for enriching the taste of a buffet of homemade appetizers. To be used all year round and prepared between the end of October and November, when the olives are ripe and tasty. Once ready, they will be excellent for always having an ideal appetizer available in the pantry to serve as an aperitif, or as an appetizer to accompany cured meats and cheeses.
Pickling olives, green or black, is an entirely Italian tradition. Each region of Italy follows different procedures: there are recipes that contain spices and aromas and in some areas the brine is richer in salt, even the preparation times vary greatly. There is no exact recipe but the choice depends on your personal taste and the type of olives you use.
Preservation in brine serves to make freshly harvested olives edible, which are generally very bitter. The basic ingredients for the preparation of this recipe are olives, water, vinegar, oil and salt, to which you can add flavorings to taste. Few simple ingredients to choose with great care: get fresh olives, just picked, select the firmest ones and make sure they are intact, without bruises, only in this way will you obtain a perfect preserve!
Despite the different methods for preparing them, this is a simple recipe, which only requires a long period of maceration and conservation. Follow the steps in our recipe to prepare delicious homemade pickled olives.


Scope appetizer, aperitif

For the brine

  • 2 l water
  • 200 ml red wine vinegar
  • 200 g sale
  • 150 ml extra virgin olive oil
  • origano q.b.

It will also serve you

  • 4 bay leaves
  • 2 poached garlic cloves
  • 2 chili Peppers optional
  • origano q.b.
  • Choose well-ripe black olives, without holes or bruises. Wash them carefully under running water, drain them and wait for them to dry.

Prepare the brine

  • In a jug or large container add: water, vinegar, salt, extra virgin olive oil and oregano. Stir until the salt dissolves.

  • After turning and melting the salt, take the empty jar, add the chilli pepper, 2 bay leaves, the garlic and a handful of oregano.

  • Add the olives and fill the jar up to the neck.

  • Now, add the brine until it covers them. You will notice that they will float, that's how it should be. Add a little more oregano and cover with a few bay leaves. Close with the cap.

  • They must never be opened, they must remain closed in a cool, dark environment, at a constant temperature for approximately 3-4 months. After this period, you can enjoy them!


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