Pickled Green Olives with Pit ChiChiLas

Green whole olives

Preparation:

1. Wash the olives
2. Boil the water, let it cool and put it in the container
3. Add salt. To determine the amount of salt needed, put a raw egg in the water and add salt until the egg floats to the surface of the water. The amount of salt in the water is then 20-30 grams per litre.
4. Add the olives
5. Cover the vessel with a plate

To reduce or even eliminate the bitter taste of the olives, you can repeat this procedure as often as you like. Additionally, the contents should always be covered with salt water to ensure proper curing.

After about 2 months of rest in a cool, dark place, the olives become edible. During consumption, they should remain in the brine. However, before serving, rinse them briefly with cold water for the best flavor.

Green “broken” olives

Without a doubt, most people prefer to prepare olives by breaking them open before pickling. Therefore, this method remains the most popular choice. Here is how you do it:

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. First, soak the olives in water for 1 week to remove the bitter taste, and make sure to renew the water every day. Then, after 1 week in a clean water bath, the olives are ready to be pickled.

4. First, prepare the brine. Next, determine the salt content, which should be between 20-30g per litre, to ensure proper preservation.

5. First, put the olives into the jar. Then, add the lemon pieces, fennel herb, bay leaf, and possibly garlic cloves to enhance the flavor.

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.