John Myers
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Stock: Robert’s Pickled Black Olives
The perfect stock: robert’s pickled black olives recipe with a picture and simple step-by-step instructions.
Main player:
- 3 Pc. Sprig of basil
- 5 Pc Clove of garlic
The herbs :
- 500 g Black olives
- 1 Pc. Chilli red fresh
- 1 Pc. Rosemary branch large
- 4 Pc Sage leaves
- 1 Pc. Thyme branch large
- 2 Pc Oregano sprigs
Also:
- 1 Pc Orange fresh
- 1 Pc Lemon fresh
- 1 Pc Extra virgin olive oil
Note :
- They are fresh olives. That means picked, washed, dried, lightly squashed. So no salt, no preservatives, no E ….. products. To keep them I have to insert them.
Preparation :
- Finely chop the garlic, chilli and all herbs and mix. Zest half of the oranges and the whole lemon with the zester (the little thing in the front right on photo 4). Chop the zest as well. Squeeze half of the lemon.
Pickling olives:
- Put the olives in a bowl, add the chopped herbs, garlic, chilli, zest and lemon juice, mix well with salt and pepper. Fill clean and dry prepared glasses (2 pieces) with the preparation, cover with oil, tap lightly on a cloth and wait until no more air bubbles rise, then add a little more oil if necessary. Store in a dark, dry room. How long you can keep them I don’t know, with us they are eaten before they are made.
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