Pickled Olives
Elevate your snack game with homemade Pickled Olives, a tangy and flavor-packed treat that’s perfect for charcuterie boards, salads, or as a standalone appetizer. This delightful recipe combines fresh olives with aromatic garlic, bay leaves, thyme, and a hint of spice from optional red chili flakes. The olives are soaked to remove bitterness, then pickled in a brine of coarse salt, white vinegar, and a medley of spices, allowing the bold, savory flavors to develop over 2-4 weeks. With only 30 minutes of prep time and an irresistible result, these pickled olives are a versatile and delicious addition to your pantry. Perfect for olive lovers and DIY enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Fresh olives
- 1 liters Water
- 100 grams Coarse salt
- 250 milliliters White vinegar
- 4 cloves Garlic cloves
- 2 leaves Bay leaves
- 2 sprigs Thyme sprigs
- 1 tablespoon Peppercorns
- 0.5 teaspoons Red chili flakes (optional)
Instructions
Rinse the fresh olives thoroughly under cold running water to remove any dirt or residues.
Using a knife, cut a small slit in each olive or gently crush them with the side of a knife to help them absorb the brine.
Place the olives in a large bowl, cover them with cold water, and let them soak for 7-10 days to remove their bitterness, changing the water daily.
After soaking, drain the olives and rinse them once more.
In a large pot, combine 1 liter of water and 100 grams of coarse salt to create the brine. Heat the mixture over medium heat and stir until the salt is completely dissolved. Remove from heat and let the brine cool to room temperature.
In clean, sterilized jars, divide the olives, peppercorns, garlic cloves, bay leaves, thyme sprigs, and red chili flakes (if using) evenly among the jars.
Pour the cooled brine into the jars, ensuring the olives are fully submerged. Add white vinegar to each jar, leaving about 1 cm of headspace from the top of the jar.
Seal the jars tightly and place them in a cool, dark place for 2-4 weeks to allow the flavors to develop.
After the pickling period, the olives are ready to eat. Store them in the refrigerator and consume within 2-3 months.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42673 mg | 1855% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 0.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
