2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The taste of olives is extremely unpleasant. They are bitter and difficult to digest. Precisely because of this fact, it is amazing how people in antiquity learned to marinate them in a way that gives them the familiar taste.
Legend has it that a ship carrying sacks of oil-bearing fruit crashed into a rock near the shore. The olives sank. After almost a month, the surf threw them ashore, where the hungry sailors were surprised to learn that they had a new and incredible taste.
Today there are thousands of types of marinades for cooking olives. Here are some of the best among them.
Marinade with dried basil
Necessary products: 250 g olives, 1 tbsp. dried basil, 2 tbsp. salt, 2 tbsp. apple cider vinegar, 4 tbsp. olive oil, water
Method of preparation: Put the olives in a large bowl. Drizzle them with apple cider vinegar and olive oil. Stir well. Add the basil and salt. Place a lid on the bowl and turn it upside down and up several times. The goal is for the basil to cover everything. If you are pickling ready-made olives, put them in a jar and store them in the refrigerator. If you have taken raw, put the pickled olives in a jar and fill it with 150 milliliters of water with 6 tablespoons dissolved in it. sol. In the second option, the olives will be ready for consumption in a month.
Flavored olives
Necessary products: 2 tsp (from 500 ml) olives, 1 tsp. thyme, 1 tbsp. wholesale ground black pepper, 2 tbsp. wine vinegar, 2-3 bay leaves, 1 clove of garlic, cut into thin slices, the peel of a lemon or orange
Method of preparation: All products, except vinegar and olive oil, are placed in the container in which you will store the olives. Beat the vinegar and olive oil into a homogeneous mixture. Put the olives and pour the mixture over them. Flavored olives are stored in the refrigerator, and the oil from them can be used in salad dressings.
Before adding the olives to the marinade, they must be allowed to air dry well so that their water does not separate from the olive oil and form mold.
Marinade with garlic and coriander
Necessary products: 3 tbsp. olive oil, 2 cloves crushed garlic, 1 tsp. Himalayan salt, the juice of half a lemon, 2 tbsp. ground coriander
Method of preparation: The finished olives are placed in a deep bowl. Mix all products with them. Mix well and place them in a jar with a screw. The olives should stay in the marinade for three days and then be ready for consumption.
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