crumbly pickled olives

Ingredients for 1 servings:

• 4 kg olives, fresh ripe (dark purple)
• 1 liter of water
• 1 liter red wine vinegar
• 1 liter red wine
• 220 g salt
• 1 bulb(s) garlic (cloves individually, peeled)
• 1 tbsp lemon peel, dried
• 1 tbsp orange peel, dried
• 10 bay leaves, dried
• 1 tbsp peppercorns (mixed white and black)
• 1 tsp clove(s), whole
• 1 tsp allspice, whole
• 1 chili pepper(s) (dried)
• 4 tbsp oregano, dried

Instructions

Working time approx. 30 minutes; Rest period approx. 35 days; Cooking/baking time approx. 10 minutes; Total time approx. 35 days 40 minutes

from freshly picked olives

The preparation before we can eat the olives takes a few weeks. First, put the olives in a large bowl of water. Since I want to get the bitterness out of the olives, this water is changed daily. After about 14 days, we can process the olives further. Now we prepare the stock from the ingredients mentioned above. Put everything except the garlic in the pot and bring to a boil. Only then add the garlic cloves and let it simmer gently for about 4-5 minutes. Allow the stock to cool again. The olives then go into a large glass jar, a stone pot, or a plastic barrel. Pour the stock over the olives and mix everything thoroughly so that the spices are evenly distributed. To ensure the olives are always covered in the stock, I filled two freezer bags with salted water, sealed them tightly, and poured them on top of the olives. After about 3 weeks, the olives are so well marinated that we can eat them.