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Olives in oil: how are they made?

Olives in oil: how are they made?


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The olives in oil they are one of the simplest recipes of the Italian culinary tradition, and one of the most popular seasonal preserves.

One of the reasons why there is such a wide diffusion is that, basically, we are talking about something that is achievable in a very simple way, which follows some consequential steps. In fact, it starts with the salting of the olives, which will allow them to obtain that typical flavor that distinguishes them, and then moves on to a series of washing cycles and, finally, to the preservation with extra virgin olive oil.

Anyway, let's try to find out more by sharing the simplest recipe with you in order to get a good one preserved olives in oil which you can then use whenever you want to flavor hundreds of dishes!

The ingredients

Let's start with one preparatory phase, which will allow us to obtain our coveted olives in oil.

The ingredients for about 1.3 - 1.5 kg of olives (therefore, the needs of a family for a long season of creativity in the kitchen!) Are equal to 2 kg of olives, jars of variable size depending on habits, water and salt.

For conservation, however, you will need 2 liters of high quality extra virgin olive oil, bay leaf, garlic, oregano, salt and, if you want, some chilli and aromas that will flavor your preparation.

If you've got all this together, we can start taking care of the recipe!

How to make olives in oil

The first thing we recommend you do is take the olives and rinse them properly. When you have finished this phase, you will find yourself in front of the first crossroads: leave the olives with the stone, or pit them?

Our suggestion is to follow this second path. We know it's a bit of a hassle to take the stoner and browse dozens and dozens of olives, but doing so will guarantee you two fantastic benefits:

  • you will not have to stone them at the time of tasting;
  • you will allow the dressing to "enter" the olive better, further enhancing its flavors.

Done?

Read also: Caustic soda for the treatment of olives

At this point, take a bowl in which you will have placed water and salt. There are no "precise" rules for salting water and, therefore, a lot will depend on the result you want to achieve. However, if you need a benchmark, we suggest you use a ratio of 1 tablespoon of salt to every liter of salt. However, if you realize that you get a bit too salty in this way, gradually lower the amount of salt until you find the desired mix.

So proceed to immerse the olives, and keep them like this for at least a week. Of course, as any good grandma's recipe will teach you, you will need to do some rather frequent rinsing, considering that a change is suggested at least 2 times a day.

Once a week has passed, taste an olive or two to verify that they have definitely lost the bitter taste that distinguishes them, and maybe they are not too salty.

If the tasting does not provide the desired results, because maybe the olives are still too bitter, leave them still in the bowl and proceed with the usual immersions in water and salt.

If, on the other hand, the tasting gives you too salty olives, continue diving with water only, without salt. In this way you should be able to "correct" the excessive salting of the food.

When the olives are good for your palate, you can finally drain them and place them on a clean towel. Let them dry for a day, possibly in sunlight and, when they are completely dry, place them in sterilized glass jars. Add salt and any flavorings (garlic, oregano, etc.) and fill with oil, trying to let out any air bubbles that may form in the container. Also add a few bay leaves.

At the end of this operation, press the olives a little to make sure there is no air, and make sure that the oil exceeds all the olives and reaches about 1 cm from the edge of the jar. Then place the seals on the jars and leave the olives to rest for one night. The next day, check whether or not there are air bubbles and, once you have made sure they are absent, proceed to close the jars and sterilize them. Once the vacuum has been checked and the containers have cooled, place them in a pantry, away from sources of heat and light.

Once this phase is over, your olives are ready to be consumed. Before eating them, wait at least 1-2 weeks to allow the oil to flavor them properly!


Video: How to Make Olive Oil Ancient Way (May 2022).