You will need:

Kalamata olives, salt, vinegar, olive oil

 

Instructions:

Take 30kg of Kalamata olives, rinse them well and make incisions in them with a razor blade or with the purpose-made tool, rinse them again, put them in a barrel and cover them with water.

Leave them there for 10 days, changing the water every day. On the last day, add 3 kg of coarse salt to the water. (There is enough salt if you put an egg in the water and it floats.) Leave the olives there for 5 days or for as long as you want to preserve them.

If you wish to put them in jars, take them out of the salt water, put them in a big basin, add vinegar (about 3 bottles) and leave them there for a day. Remove them, place them in jars and cover them with olive oil.

There are no comments yet.

Αφήστε μια απάντηση

Your email address will not be published. Required fields are marked (*).