There are several ways you can make your own olive brine – most of them require more time, but the end result is worth it.
1st type of olive brine
Required products: olives, salt, water, egg
Preparation method: There is no ratio for this marinade. To find out if you have made it properly, we will use the old method with an egg. Put water in a container and add salt gradually, the salt should completely dissolve. Then, to check if there is enough salt for the marinade, you should put a raw and well-washed egg in the container – if it floats, then you have the right proportions, if it remains at the bottom, remove the egg, add more salt and stir until it dissolves.
Remove the stems from the olives and put them in a container and pour the already prepared marinade of salt and water over them. After two weeks, discard the marinade, rinse the olives well, and cover them with salt and water again. Leave them like this for about 20–22 days, then repeat the procedure again and this time leave them in the marinade for a month (30–31 days). After this period, the bitterness will have disappeared and you can enjoy delicious olives. To preserve the olives for a longer time, after removing them from the marinade, put them in a jam jar and pour oil or olive oil.
2nd type of olive brine
Required products: olives, water, sea salt
Method of preparation: Split each of the olives and place them in a sufficiently deep container, then cover them with only cold water. Leave them in a cool place for between 20 and 30 days, changing the water every day. After this period, taste the olives – if they have stopped being bitter, you can pour them with a brine of water and sea salt. They should be left in this brine for about 10-12 days. If desired, you can then put them in jars with olive oil or vegetable oil, add garlic, oregano, basil, a slice of lemon – add spices that you like.
Check out how to make olives less salty, how you can make dried olives, how to preserve olives or try our recipes for marinated olives.
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