Salt is an indispensable product of our table. Every table must have a salt shaker. Many of us have the habit of reaching for it even before we have tasted the dish. However, as we know, excessive use of salt leads to a number of problems and diseases. Therefore, we must limit our intake from every source.
Recommendations for low-salt diets have little chance of success, when we give up only on the "visible" table salt. In this way, the most important source is missed out on - industrially produced and ready-made food products.
In fact, only a minimal part of the amount of table salt consumed comes from a salt shaker, while 80% of the daily salt intake is "hidden" in ready-made food products.
Olives are carriers of large amounts of salt. They are part of the group of foods containing an exceptionally large amount of the spice. And desalinating is an easy and practical way not only to not give them up, but also to not significantly increase salt consumption. There is a universal option for desalinating olives.
To prevent desalinated olives from becoming dry, they are pierced with a fork in 2-3 places. They are placed in a container and poured with boiling water. They are left overnight and they are ready.
Some people prefer after this process to store the olives in a jar or container with a lid, filled with water, in the refrigerator.
If the olives are high in sodium and too salty, after desalinating, they are poured with olive oil or vegetable oil and stored in the refrigerator.
The oil and olive oil from the olives can be used repeatedly afterwards, for subsequent doses. In addition, the fat is wonderfully flavored by the olives and can be used for salads.
To preserve olives, you can also prepare a marinade that will allow them to be consumed for months.
Olive marinade
Ingredients: 1 jar of olives (250 g), 1 tbsp. dried basil, 2 tbsp. apple cider vinegar, 4 tbsp. olive oil.
After the desalinating process, strain the olives from the liquid. Pour the basil, vinegar and olive oil into the container in which they will be stored, one after the other. Place the lid on and screw it on tightly.
Shake vigorously for about 20 seconds until the basil covers everything and the vinegar and olive oil are well mixed. Store the olives in the marinade until you have eaten all of them.
Check out how to preserve olives, how to bread olives and how to make olives in brine.
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