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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
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Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
For a 2.5L glass jar:
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Wash well the fresh olives and allow them to drain.
Put the coarse sea salt in the glass jar.
Do not use processed salt, only raw coarse sea salt like the French "Sel de Guérande".
Add water up to half the jar or a bit less and stir well with a wooden spoon until the salt dissolves completely.
Put the coarse sea salt in the glass jar.
Do not use processed salt, only raw coarse sea salt like the French "Sel de Guérande".
Add water up to half the jar or a bit less and stir well with a wooden spoon until the salt dissolves completely.
Add the bay leaves, lemon, chili pepper, thyme, rosemary then start to pour in the olives.
Fill the jar completely or partially but make sure to have the olives completely submerged under the brine.
Close the jar lid and keep your olives for 3 months.
After 3 months, empty the brine, replace it with water and start enjoying your olives!
The longer you keep the olives in the brine however, and the better will be the result.
If your olives are still bitter after 3 months, change the brine and leave them for another month in the new brine.
Close the jar lid and keep your olives for 3 months.
After 3 months, empty the brine, replace it with water and start enjoying your olives!
The longer you keep the olives in the brine however, and the better will be the result.
If your olives are still bitter after 3 months, change the brine and leave them for another month in the new brine.
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