in Italy

Pickled black olives

Spread the love

Ingredients for 1 servings:

  • 600 g olives, black
  • 4 cloves garlic, sliced
  • 500 ml vinegar (red wine vinegar)
  • 6 lemons, sliced, halved
  • 500 ml olive oil
  • 3 tbsp rosemary, chopped
  • 3 tbsp thyme, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Marinate the olives and garlic in the vinegar and refrigerate overnight. Drain the olives the next day and remove the garlic. Layer the olives and lemon slices in a preserving jar, drizzle with the oil, and refrigerate until ready to serve. Stir in the herbs and serve the olives at room temperature.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Dragonfly – Lady's Tomato Ketchup

Egg soup stracciatella