2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Salt is an invariable product for Bulgarians. The salt must be present at every table. Many of us have a habit of reaching for it before we even try the dish. However, as we know, excessive salt consumption leads to a number of problems and diseases. Therefore, we must limit the intake from each source.
Recommendations for a low-salt diet have little chance of success, while we give up only "visible" salt. In this way, the most important source is missed - industrially produced and finished food products.
In fact, only a minimal portion of the salt consumed comes from salt, while 80% of the daily salt intake is "hidden" in the finished food.
Olives are carriers of large amounts of salt. They are part of the group of foods containing an extremely large amount of the spice, but so beloved by Bulgarians. And desalination is an easy and practical way not only not to give them up, but also not to significantly increase salt consumption. There is a universal option for desalination of olives.
In order not to dry the desalinated olives, they are pierced with a fork in 2-3 places. Put in a bowl and pour boiling water. Leave to stand overnight and are ready.
Some people prefer to store the olives in a jar or container with a lid full of water in the refrigerator after this process.
If the olives are high in sodium and too salty, after desalination they are covered with olive oil or vegetable oil and stored in the refrigerator.
Olive oil and olive oil can be used repeatedly afterwards, for subsequent doses. In addition, the fat tastes great from olives and can be used for salads.
For the good storage of olives, a marinade can be prepared, allowing their consumption for months.
Olive marinade
Products: 1 jar of olives (250 g), 1 tablespoon dried basil, 2 tablespoons apple cider vinegar, 4 tablespoons olive oil.
After the desalination process, the olives are squeezed out of the liquid. Basil, vinegar and olive oil are poured into the container in which they will be stored. The cap is placed and screwed on firmly.
Shake vigorously for about 20 seconds until the basil covers everything and the vinegar and olive oil mix well. The olives are stored in the marinade until completely eaten.
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