If you are wondering how to keep olives delicious and fragrant for a long time, see some little tricks that will help you.
For a pound of olives, the mixture is as follows: 1 teaspoon rosemary or thyme, 2 tablespoons cider vinegar, 2-3 bay leaves, 1-2 cloves garlic, cut into thin slices, zest of 1 lemon, 1 medium chapter onion, 4-5 tablespoons olive oil.
Put all products without the vinegar and olive oil in a suitable container. You need a jar with a screw cap or bowl. Cut the onions into rings and chop the garlic finely and place it on the bottom. Mix olive oil and vinegar in the bottle. Put the seasoning on the olives and pour the mixture of vinegar and oil in. If necessary, add more olive oil to cover the olives. Store in a refrigerator.
If you want to save a small amount of olives, here is a suitable following marinade: 1 tablespoon dried basil, 2 tablespoons cider vinegar, 4 tablespoons olive oil. Put the mixture in a jar with a screw, shake vigorously to mix the ingredients well. Again, keep refrigerated and keep the olives in the marinade, until they are finished.
You can store them in only olive oil too.
According to a Greek recipe, first soak in vinegar for a day and then transfer into a jar with olive oil. Note that it will become a little more acidic and if you're a fan of the taste, this is your way of keeping the olives.
If you like the summer, then see the following recipe for spicy olives in brine.
700 g olives, 500 ml olive oil, 80 ml balsamic vinegar, 5 dried chillies, 1 lemon, 4 cloves of garlic.
Take a large jar of 1.25 liters and pour in hot water. Place the olives in. Peel and split the garlic cloves, cut the lemon peel and divide it into three narrow strips. In a small saucepan, heat the olive oil, vinegar, pepper, garlic and lemon peel. Cover the olives with this hot mixture so they are completely covered. Leave a 1 cm space between the cap and olives. Seal the jar, consume within 3 days. In this form, they can be stored for 3 weeks in the refrigerator.See more