How to make black olives

Black olives 

Black olives are used for eating or decorating food , and sometimes they are added to food as a main ingredient, such as pizza. Therefore, the work of black olives must be taken into account correctly and the time required should be adhered to. 

How to make black olives 

the components 

• Three kilograms of black olives. 
• oil. 
• Three cups of vinegar. 
• A kilo of coarse salt. 
• The amounts are estimated according to the available quantity of black olives . 
• The quantity of black olives may be greater, so we increase the quantities. 

How to prepare 

• Boil the water according to the amount of black olives to be pickled, and put the black olives in it for a short time. 
• We put the black olives under the sun to dry them for a day or two, as needed, and stir them from time to time to dry completely. 
• We put the black olives inside what is called the refinery or the pot, and a pot of water is placed in it and salt is placed with it, and sometimes lemon is placed so that some acidity and salinity remain with the flavor; Because black olives need a good amount of salinity in order to stay for a long time without wilting and to be edible. 
• We put the strainer or the container in which the olives are placed in a warm place for a week. A weight is usually placed over the container to press the olives and press them so that they remain compact and absorb the salt well. 
• After a week, we remove the weight placed on top of the pot and filter it from the water inside the pot. We keep the olives inside the pot and turn it over, taking into account that the olives are preserved inside; To make sure the water is filtered. 
• We put salt again on the surface of the olives, cover it again, and put a weight on it for a week, then we lift the weight and filter it again, and the process is repeated three to four times. 
• We take the olives out of the pot or the strainer and put them inside what is called a small jar and fill it until it is full. We fill more than one jar taking into account the addition of some oil and vinegar or putting lemon between the olives. When we take out the olives and use them for eating, we wash them with vinegar and mix them or put a little olive oil on them. 
• It is possible to use salt and an amount of olives in the pickling process, but vinegar, lemon, and olive oil give a better flavor, and it is necessary to reduce the intensity of salinity, and the important thing in the olive pressing process is to take into account the filtering of the olives every week or it is possible every three days, but the important thing is to continue the filtering process For at least a month to become edible.

Black olives in oil 

the components

• Two kilograms of black olives. 
• Two kilograms of coarse salt. 
• An appropriate amount of olive oil. 

How to prepare 

• We wash the black olives well with water several times to clean them of impurities.
• We drain the olives, then put them in a large perforated colander with salt, and stir until the salt is well distributed over the olives, then cover the surface with a layer of salt, then put a lid and a weight on it.
•  We leave the olives for a month, stirring it well from time to time until it mixes with the salt, then we put another layer of salt on the surface each time we turn it over and re-cover it with the weight. 
• After the month has passed, we wash the olives for the first time to get rid of the salt, then leave them in clean water with a little salt for two whole days. 
• When the taste of the olives becomes free of bitterness, we wash them well, then put them in a strainer and leave them to dry completely from the water. We pack the olives in a jar and cover them completely with olive oil. 

Black olive