Homemade Mediterranean Olives (Evde Sele Zeytini Yapimi)

4th, 2012
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2 kg (~4 lb) ripe uncured black olives
750 (~1 ½ lb) gr pickling salt/kosher salt
1/3 cup canola/vegetable oil

Wash and drain the ripe uncured black olives. Preferably use a glass jar (3 liter volume will work) and layer with olives and salt till fitting all the olives in the jar. Place in a dark and cool place. Turn the jar upside down every day to help the salt pieces to move around evenly for about 25 days. Drain if there is water collected in the bottom. After doing this for 25 days curing will be completed. Transfer the olives over a wide big bowl and take the olives and leave the salt. You can either take the olives into the same jar or use another container. Add some canola/vegetable oil and mix all olives. Keep the olives in the refrigerator or a cool place.

By Hayriye Cetin Karaca ( www.turkishfoodandrecipes.com )

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