ChiChiLas Pickled Green Olives

Preparation of ChiChiLas Pickled Green Olives:

First, wash the olives thoroughly.
Then, boil water, let it cool, and pour it into a clean container.
Next, add salt. To determine the correct amount, place a raw egg in the water and keep adding salt until the egg floats. This indicates a concentration of about 20–30 grams of salt per litre.
After that, add the olives.
Finally, cover the container with a plate.

To reduce or completely eliminate the bitterness of ChiChiLas Pickled Green Olives, you can repeat this process as needed. Also, always keep the olives fully submerged in salt water.

After about two months of resting in a cool, dark place, the olives will be ready to eat. Meanwhile, keep them in the brine during storage. Before serving, simply rinse them briefly with cold water.

Green “broken” olives

Undoubtedly, the most popular way of preparing olives involves breaking them open before pickling. Here’s how the process works:

You will need:

• Fresh green olives
• 1 natural lemon, fennel herb, bay leaves, garlic to taste
• Water
• Salt
• Ceramic, glass or plastic container
• Wooden mallet or rolling pin

Preparation:

1. Wash the olives
2. Beat each olive with a wooden mallet (or rolling pin) until it pops open a little, but without damaging the pit.
3. Soak the olives in water for 1 week to remove the bitter taste – renew the water every day. After 1 week in a clean water bath, the olives can be pickled.
4. Prepare the brine. To determine the salt content (20-30g/litre) in the water needed for preservation
5. Put the olives mixed with the lemon pieces, fennel herb, bay leaf and possibly garlic cloves into the jar.
6. Fill with the brine until the contents are covered and cover with a plate.
7. Store in a dark and cool place

The “burst open” olives pickled in this way are already edible after about 4 weeks.