This traditional preparation removes the bitterness from raw green olives by changing the water, then cures them for weeks in brine. A classic favorite for breakfast and appetizer spreads.
Lightly score each olive with the tip of a knife or crack it. Place the olives in a large container and cover them with water.
Soak the olives for 10 to 15 days, changing the water once a day. Continue until the bitter taste has noticeably diminished.
Bring the water, salt, vinegar, and bay leaves to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool completely.
Pack the de-bittered olives and lemon slices into sterilized jars, then pour the cooled brine over them. Cure in a cool place for at least 1 month.
Important: Change the water once a day until the olives lose their bitterness; this process may take 10 to 15 days. Skipping it will leave the olives bitter. A brine that is too weak increases the risk of mold. Sterilize the jars and keep the olives submerged in the brine at all times.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
