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Print Recipe
Pickled Olives Recipe
In this recipe, I offer a marinade option for canned olives, in which they will acquire an interesting taste! Heating the marinade will get a quick result!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Remove the olives from the jar, drain the liquid. Remove the zest from the lemon with a vegetable peeler, in wide strips. Prepare dried herbs, bay leaf, black pepper and garlic.
    Remove the olives from the jar, drain the liquid.
Remove the zest from the lemon with a vegetable peeler, in wide strips.
Prepare dried herbs, bay leaf, black pepper and garlic.
  2. Before placing the olives in the jar, lightly press down with a knife so that they crack, this will improve the impregnation and speed up the pickling.
    Before placing the olives in the jar, lightly press down with a knife so that they crack, this will improve the impregnation and speed up the pickling.
  3. In a saucepan, pour the oil, add the dried herbs, lemon zest, bay leaf and chopped garlic. Bring to a boil over low heat and immediately remove from heat.
    In a saucepan, pour the oil, add the dried herbs, lemon zest, bay leaf and chopped 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 cool. 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 cool. Then put it in the refrigerator.

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