Best pickled black olives recipes _ Sofrat hadhramia

Black olives are used for eating or to decorate food and sometimes they are added to food as a main ingredient such as pizza, so you must take care to make black olives correctly and adhere to the necessary time.

🔹Three kilograms of black olives.

Oil.

🔹Three cups of vinegar.

🔹A kilo of coarse salt.

🔹The amounts are estimated according to the available amount of black olives. The amount of black olives may be larger, so you increase the amounts.

💠Preparation:

🔹Boil the water according to the amount of black olives to be pickled, and put the black olives in it for a short period.

🔹Put the black olives under the sun to dry them for a day or two as needed, turning them from time to time so that they dry completely.

🔹Put the black olives inside what is called a strainer or pot and put a pot of water in it and add salt and sometimes lemon to keep some acidity and saltiness with the flavor; because black olives need a good amount of saltiness to stay for a long time without wilting and be edible.

🔹Put the strainer or the container in which the olives are placed in a warm place for a week, and usually a weight is placed on top of the container to press and squeeze the olives so that they remain compact and absorb the salt well.

🔹After a week, remove the weight placed on top of the container and drain it from the water inside the container, and keep the olives inside the container and turn it over, taking care to keep the olives inside it; to ensure that the water is drained.

🔹Put the salt again on the surface of the olives and cover it again and put the weight on it for a week, then we remove the weight and drain it again and repeat the process three to four times.

🔹Take the olives out of the container or strainer and put them in what is called a small jar and fill it until it is full, and fill more than one jar, taking care to add some oil and vinegar or put lemon between the olives, and when taking the olives out and using them for eating, wash them with vinegar and mix them or put a little olive oil on them.

🔹It is possible to use salt and a quantity of olives in the pickling process, but vinegar, lemon, and olive oil give a better flavor. It is necessary to reduce the saltiness. The important thing in the olive pressing process is to take care to filter the olives every week or maybe every three days, but it is important to continue the filtering process for at least a month so that they become edible.

🔹Two kilograms of black olives.

🔹Two kilograms of coarse salt.

🔹A suitable amount of olive oil.

🔹Wash the black olives well with water several times to clean them from impurities.

🔹Drain the olives, then put them in a large perforated strainer with salt and stir until the salt is well distributed on the olives, then cover the surface with a layer of salt and put a cover and weight on it.

🔹Leave the olives for a month, stirring them well every time until they mix with the salt, then put another layer of salt on the surface each time stir it and cover it again with the weight.

🔹After a month, wash the olives for the first time to get rid of the salt, then leave them in clean water with a little salt for two full days. When the taste of the olives is free of bitterness, wash them well, then put them in a strainer and leave them until they are completely dry from the water.

🔹Fill the olives in a jar and cover them completely with olive oil.