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 Pickled Olives Recipe
In this recipe, I propose a marinade option for canned olives, in which they will acquire an interesting taste! Warming up the marinade, you will get a quick result!
Course Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 24 hours
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 24 hours
Servings
Ingredients
Instructions
  1. Remove the olives from the jar, let the liquid drain. Remove the zest from the lemon with a vegetable peeler, cut into wide strips. Prepare dried herbs, bay leaf, black pepper and garlic.
    Remove the olives from the jar, let the liquid drain. Remove the zest from the lemon with a vegetable peeler, cut into wide strips. Prepare dried herbs, bay leaf, black pepper and garlic.
  2. Before putting the olives in the jar, press down lightly with a knife so that they crack, this will improve the impregnation and speed up pickling.
    Before putting the olives in the jar, press down lightly with a knife so that they crack, this will improve the impregnation and speed up pickling.
  3. Pour oil into a saucepan, add dried herbs, lemon zest, bay leaf and crushed garlic. Bring to a boil over low heat and immediately remove from heat.
    Pour oil into a saucepan, add dried herbs, lemon zest, bay leaf and crushed garlic. Bring to a boil over low heat and immediately remove from heat.
  4. Let the marinade stand for a few minutes so that the hot jar does not burst, and then add to the olives. Close the lid and leave at room temperature for a day or until completely cooled. Then put it in the refrigerator.
    Let the marinade stand for a few minutes so that the hot jar does not burst, and then add to the olives. Close the lid and leave at room temperature for a day or until completely cooled. Then put it in the refrigerator.
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