How to make olives at home Making olives with the simplest methods

Essential for the breakfast table, olives are one of the most popular foods of the Aegean. So how do you make olives at home? Winter homemade olives recipe for those who want to eat naturally:

The olives, which we do not miss on the breakfast table, are harvested in September and October. How about preparing the olives at home in an all-natural way in October? If you find olive making intimidating, don't worry. With very simple steps, you can prepare and enjoy your own pickled olives at home. For anyone wondering how to prepare olives at home, we'll take the collected olives to the kitchen and roll up our sleeves. Here is the recipe for homemade olives:

How to make olives at home

• You can use both green and black olives to make pickled olives.
• The most important point to pay attention to at the first stage is that the olives should be fresh.
• If there are rotten or soggy specimens among them, be sure to sort them out.
• After separating the olives from the branches, wash them with plenty of water and let the water drain so that they do not turn dark.
• Then fill your olives in a jar or plastic bottle. Don't forget to sprinkle rock salt in between though.
• 1 tablespoons of rock salt are sufficient for 2 kilo of olives. After closing the lids of the jars, set them aside in a dry and cool place.
• Shake the jar well every 2 days. Leave the olives in the jar for about 1 month.
• Over time, the salt will dissolve and add flavor to the olives.
• When the salt has completely dissolved, open the lid of the jar and divide the olives into small jars with the water.
• Soak the olives in the bitter water and regular water overnight. The next day you can eat them with pleasure.

How to Make Shredded and Scratched Olives at Home?

• The recipe for crushed green olives we have shared with you before, this time we present both scraped and crushed olives.
• Wash the olives in water and mash them with a knife or carve them.
• Put the olives in a water bath so they don't get too dark and let stand.
• Then divide the water and olives into small glasses.
• For the first 2-3 days, do not open the lids of the jars and do not change the water.
• After 3 days, remove part of the water from the jar and pour off the rest completely.
• Pour new water into the olive jar and add the old water you separated.
• Do this once a week. Always add the old water when you change the water of the olives.
• Water changes should be continued for 1 month. The more times you repeat this process, the quicker your olives will be ready.
• When the bitterness of the olives is completely gone, you can enjoy them in a bowl.

Has the olive been washed?

Olives are generally not washed. However, if they are too salty, they can be kept in water to balance the salinity. Olives preserved in brine have a longer shelf life than other olives. And pickled olives should be stored in their own water. If you want to wash the olives, first separate off as much as you want to eat and run them through water. Then drizzle with olive oil and oregano and serve.

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