Black Olives

Name: Black Olives
Cuisine: British
Ingredients: Black olives; Water; Salt; Olive oil; Garlic; Thyme; Rosemary; Fennel; Lemon; Oregano; Bay leaf; Green chilli; Paprika

chef.joana @chefjoana

Condiments for one glass jar of 500 ml:

Hebers flavor: 1 garlic, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano and 1 bay leaf.

Spicy flavor: 2 garlic cloves, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano, 2 green chili pepper, 1 tsp paprika.

Tips
Olives can last 1 year without opening. Once open, eat in 5 days.
Write down on the jar the elaboration date.

Condiments for one glass jar of 500 ml:

Hebers flavor: 1 garlic, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano and 1 bay leaf.

Spicy flavor: 2 garlic cloves, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano, 2 green chili pepper, 1 tsp paprika.

Tips
Olives can last 1 year without opening. Once open, eat in 5 days.
Write down on the jar the elaboration date.

chef.joana @chefjoana

Condiments for one glass jar of 500 ml:

Hebers flavor: 1 garlic, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano and 1 bay leaf.

Spicy flavor: 2 garlic cloves, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano, 2 green chili pepper, 1 tsp paprika.

Tips
Olives can last 1 year without opening. Once open, eat in 5 days.
Write down on the jar the elaboration date.

Condiments for one glass jar of 500 ml:

Hebers flavor: 1 garlic, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano and 1 bay leaf.

Spicy flavor: 2 garlic cloves, 2 lemon slices, 3 thyme sprigs, 3 rosemary sprigs, 3 fennel sprigs, 1 tsp oregano, 2 green chili pepper, 1 tsp paprika.

Tips
Olives can last 1 year without opening. Once open, eat in 5 days.
Write down on the jar the elaboration date.

Saved

Ingredients

1 month

Saved

Steps

1 month

1

Make two cuts on the olives. Do it with gloves.
2

Put the olives in water for 10 days. Change the water in the morning and at night.
3

Put the olives in a glass jar with the condiments.
4

To prepare the brine: mix 1 liter of water + 120g of salt.
5

Fill up the jar with the brine, and cover completely the olives.
6

Put 2 cm of oil on the top to make a vacuum and avoid mold. The first photo is a jar of hebers flavor and the second photo a jar os spicy flavor.
7

Close the jar. In a month the olives will be ready.