How to pickle olives

How to pickle olives

In recent years, olives have attracted much attention due to their rich nutritional value and unique flavor. Pickled olives not only extend their shelf life, but also enhance their taste, making them a delicious side dish on many family tables. This article will introduce the pickling method of olives in detail, and provide you with a comprehensive pickling guide based on hot topics on the Internet in the past 10 days.

1. Nutritional value and hot topics of olives

Olive oil is rich in unsaturated fatty acids, vitamin E and antioxidants, and is known as the "Mediterranean gold". Recently, healthy eating and DIY food at home have become hot topics, and many netizens have shared their experiences and recipes for pickled olives. The following are the hot discussions about olive oil on the Internet in the past 10 days:

2. Pickling method of olives

There are many ways to pickle olives. The following are two common pickling methods:

1. Brine pickling method

Salt salting is the most traditional method of curing olives and is suitable for families trying it for the first time.

Steps:

1. Wash the fresh olives and make a few small slits on the surface with a knife to facilitate the flavoring.

2. Put the olives into a container, add water to soak, and change the water once a day for 7-10 days to remove the bitter taste.

3. Dissolve table salt in water to make brine, pour it into a container, and completely submerge the olives.

4. Add spices (such as bay leaves, peppercorns, etc.), seal the container and place it in a cool place.

5. It can be eaten after marinating for 30-40 days.

2. Dry salt curing method

The dry salt curing method is more suitable for people who like a rich salty taste.

Steps:

1. Wash the fresh olives and drain them.

2. Spread a layer of salt on the bottom of the container, add a layer of olives, and then sprinkle a layer of salt. Repeat this step until all the olives are put in.

3. Add spices (such as garlic, chili, etc.), seal the container and place it in a cool place.

4. Turn the olives every few days to ensure even marinating.

5. It can be eaten after marinating for 20-30 days.

3. Precautions for pickling olives

1.Hygiene issues:During the pickling process, containers and tools must be kept clean to avoid bacterial contamination.

2.Salt water concentration:If the salt water concentration is too high, the olive oil will be too salty, and if it is too low, it may cause spoilage. The recommended ratio of salt to water is 1:10.

3.Marinate time:Insufficient marinating time will cause the olives to be bitter, while too long the marinating time may be too salty, so it needs to be adjusted according to personal taste.

4.Storage conditions:Pickled olives should be stored in a cool place or refrigerator, away from direct sunlight.

4. Suggestions for eating olives

Marinated olives can be served as an appetizer or used in salads, pizzas or stews. Here are some common ways to eat it:

Using the above methods, you can easily pickle delicious olives at home. Whether for health or taste, olives are an ingredient worth trying. I hope this article provides you with practical pickling tips and inspiration!