gıve recıpe
Learn the simple steps to make olive brine and preserve your olives for longer.
1
Rinse the olives thoroughly under running water. As you wash, inspect each olive and discard any that are damaged or have holes.
2
Using a stone (or a jar), gently tap each olive once or twice to crack the skin, ensuring the flesh slightly tears but the pit remains undamaged.
3
- Fill the jar with cold water, ensuring all olives are submerged. - Store the olives for about 10 days, changing the water daily.
4
- Mix water and salt well in a container to make the brine. - Pour it over the water-cured olives in the jar (after draining the water inside). - Ready to eat in 15 days.
Check out our blog post to learn more about the ingredients, instructions and helpful tips.
Green Olive Salad