Chopped Olives 🫒 Easily and Quickly скачать в хорошем качестве

Chopped Olives 🫒 Easily and Quickly

Let's share together an easy way to make our own crushed olives with fresh herbs in no time. Materials 1 Kilo of Olives 50 gr. Olive oil (1/4 cup) 2 Chili Peppers 2 Slices of Lemon 2 bay leaves 1/2 tsp Fennel For Almi 1 Liter of Water (4 cups) 100 gr. Coarse salt (5 tbsp.) 10 gr. sour (2 tsp) Prescription Process Hit the olives one by one with a smooth stone to open slightly We take care not to break the seed and melt them We avoid the metal object because it affects its color and taste We choose them to be fresh without bumps and black spots Clean and wash the olives with cold water Drain them with a colander Cover them with water in a bowl, and change them daily for 10-12 days Put slices of 1 lemon so that they remain crispy and retain their color At 10-12 days we test if their bitter taste has gone, if not we leave them for a few days The olives should have a slight bitterness because this is how they retain all the aromas and flavors Sterilize the jar and lid before use Cover them with water and let them simmer for about 10 minutes Place them upside down on a towel until they dry For the brine, pour 1 liter of lukewarm bottled water without chlorine into a bowl 100 gr. Coarse salt (5 tbsp) 10 gr. sour (2 tsp) Mix until the salt dissolves with the sour Place 1 bay leaf in a glass jar 2 Chili peppers 1 slice of lemon 1/2 tsp Fennel Add a total of 1 kilo of olives Add 1 slice of lemon Cover the olives with the brine Leave a gap of 2 cm above the olives 1 bay leaf We put 50 gr. olive oil to protect against mold Close the jar and store it in a dark and cool place for 7 days After 7 days in the brine the olives are ready to serve Crushed olives are best eaten fresh They last up to 3-4 months, then they soften and their color fades We store them in the refrigerator for better quality and duration Chapters: 0:00 Introduction 0:14 Preparation 1:38 Sterilizing the Jars 2:03 Making the Brine 2:29 Execution 3:54 Presentation 4:34 Recipe Ingredients