Preparation of Pickled Black Olives
| Preparation Time | 10 minutes |
| Serves | 16 people |
Ingredients
- 250 grams of black olives (either red or brown).
- 3 liters of water.
- ¾ cup of sea salt (kosher salt or any non-iodized salt type).
- ¼ cup of apple cider vinegar.
Preparation Method
- Remove leaves and stems from the olives, rinse thoroughly with water, then make one to three cuts in each olive using a sharp knife.
- Place the olives in a large or medium non-reactive container, then cover them with cold water, ensuring they are fully submerged. Use a plate to keep them submerged and place a weight on top. Let the olives soak in the water for three days.
- Drain the olives using a colander and transfer them back to a clean bowl.
- Prepare the brine by dissolving three tablespoons of kosher salt in one liter of water.
- Pour the brine over the olives and let them sit for an additional week, ensuring they remain submerged by placing a board on top. After one week, replace the brine, repeating this step two more times, totaling one month.
- After a month, drain the brined olives and place them in a glass jar. Prepare a fresh brine using half a tablespoon of salt in a cup of water, then add the apple cider vinegar and pour this mixture over the olives.
- Seal the jar tightly and store it in the refrigerator or a cool place. The olives can be kept for up to one year, and they can be enjoyed after one to two weeks of pickling.
Black Olive Dip
| Preparation Time | 10 minutes |
| Serves | 4 people |
Ingredients
- 400 grams of pitted black olives.
- 100 grams of yogurt.
- 40 grams of chopped green onion.
- 100 grams of mayonnaise.
- 40 grams of garlic.
- 20 grams of chopped basil.
- 40 milliliters of lemon juice.
Preparation Method
- In a food processor, combine the black olives, yogurt, chopped green onion, mayonnaise, garlic, basil, and lemon juice. Blend until everything is well mixed.
- Transfer the mixture to a serving dish and serve immediately.
Anchovies with Black Olive Paste
| Preparation Time | 15 minutes |
| Cooking Time | 10 minutes |
| Serves | 1 person |
Ingredients
- 100 grams of Kalamata black olive paste.
- 1 French baguette.
- A small jar of anchovies.
- 50 grams of sun-dried tomatoes.
- 3 tablespoons of vinegar sauce.
- 1 tablespoon of extra virgin olive oil.
Vinegar Sauce:
- Salt and black pepper to taste.
- 200 milliliters of olive oil.
- 50 milliliters of red wine vinegar.
- 1 tablespoon of diced onion.
- 2 tablespoons of sweet pepper.
- 2 teaspoons of chili pepper.
- 2 tablespoons of chopped parsley.
Preparation Method
- Slice the baguette and brush it with olive oil, then toast in the oven for about five minutes until golden brown.
- Spread a thin layer of black olive paste on the toasted bread.
- Top with anchovies, then add the garlic paste before finishing with a drizzle of the vinegar sauce.