Olive verdi Siciliane

Olive verdi Siciliane

Pickled green olives

By
From
Spring in Sicily
Makes
2-2½ kg
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
2kg fresh green olives
1kg salt
3-4 carrots, cut into 2 cm lengths
3-4 young celery stalks, cut into 2 cm lengths
3 fresh bay leaves
3 wild fennel sprigs
2 small red chillies
4 garlic cloves
1 litre white-wine vinegar
1 litre virgin olive oil

Method

  1. With a sharp knife, make a cut in each olive. Place them in a container large enough to hold them loosely. Add two big handfuls of salt and cover with cold water. Sit a plate on top of the olives to keep them submerged in the water. Leave for 24 hours.
  2. The following day, drain the olives and return them to the container. Repeat the soaking process in fresh water and with more salt. Repeat daily until the olives have lost their bitterness, which will take up to 18 days.
  3. Drain the olives and return them to the container. Add the vegetables, herbs, chillies and garlic and cover with vinegar. Leave overnight.
  4. The following day, drain off the vinegar then arrange all the ingredients on a tray and put out in the sun to dry for 5 hours, turning from time to time to ensure everything dries evenly. Sterilise a 2 litre glass jar or 2 x 1 litre jars. Spoon the dried ingredients into the sterilised jar and pour in enough olive oil to cover them completely. Shake the jar a few times to make sure the oil covers everything evenly. Leave in a cool dark place for at least a week before eating.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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