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Print Recipe
Pickled Olives Recipe
In this recipe, I offer a variant of marinade for canned olives, in which they will get an interesting taste! Heating the marinade will get a quick result!
Cuisine Italian
Cook Time 24 hours
Servings
Ingredients
Cuisine Italian
Cook Time 24 hours
Servings
Ingredients
Instructions
  1. Olives to get from the banks, to drain the fluid. With lemon to remove the zest with a peeler in wide strips. Prepare dried herbs, Bay leaf, black pepper and garlic.
    Olives to get from the banks, to drain the fluid.
With lemon to remove the zest with a peeler in wide strips.
Prepare dried herbs, Bay leaf, black pepper and garlic.
  2. Before laying the olives in a jar lightly press down with a knife to make them crack, this will improve the impregnation and speed up the pickling.
    Before laying the olives in a jar lightly press down with a knife to make them crack, this will improve the impregnation and speed up the pickling.
  3. In a saucepan pour oil, add dried herbs, lemon zest, Bay leaf and chopped garlic. On a quiet fire bring to a boil and immediately remove from heat.
    In a saucepan pour oil, add dried herbs, lemon zest, Bay leaf and chopped garlic. On a quiet fire bring to a boil and immediately remove from heat.
  4. Let the marinade stand for a few minutes to hot the Bank has not burst, and then add to the olives. Close the lid and leave at room temperature for a day, or until cool. Then put in refrigerator.
    Let the marinade stand for a few minutes to hot the Bank has not burst, and then add to the olives. Close the lid and leave at room temperature for a day, or until cool. Then put in refrigerator.

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