Recipe for Calabrian Style Brine-Cured Olives
Prepare traditional Calabrian-style olives in brine. Enhance the bold flavor with garlic, wild fennel, and hot red chili, and add a twist with finely chopped orange peel. Perfect as an Italian appetizer to share with friends and family.
Ingredients
- Olive
- Fennel Wild
- Garlic
- Chili Pepper Hot Red
- Salt Coarse
Instructions
- Carefully select the olives, ensuring that they are perfectly healthy. Immerse them in running water and leave them to soak for two days to remove the bitterness.
- Prepare a brine following the proportion of three parts coarse salt to seven parts water. Stir until the salt is completely dissolved.
- In a suitable container, arrange a layer of olives and intersperse with wild fennel inflorescences (if not available, you can use chopped fennel seeds), thin slices of garlic, and chopped hot red chili pepper.
- Repeat the layering until the container is full, then pour the brine to completely cover the olives.
- Seal the container and store it in a cool and dry place for about three months, after which the olives will be ready to enjoy.
- If preferred, you can remove the olives from the brine once sweetened and preserve them in oil adding fennel, garlic, chili pepper, and finely chopped orange peel.
Notes
For an original twist and a citrusy aroma, add finely chopped orange peel to your oil-preserved olives along with wild fennel, garlic, and chili pepper.