A traditional family recipe for rustic, spicy bashed olives. Fresh olives are debittered, then brined and marinated with garlic, fiery chilies, vinegar, and extra virgin olive oil for a robust, homemade flavour.
Gently bash fresh olives to bruise and remove pips. Sort by colour. Submerge olives in fresh water, changing the water daily. Ripe black olives may take ~5 days, green olives up to ~10 days, or until no longer bitter when tasted.
Once debittered, drain the olives. Prepare a brine solution (approx. 700g salt to 10L water for 5kg olives). Soak the olives in this brine for 4-6 hours.
Drain the olives well from the brine (pat dry if needed). In a large bowl, combine the olives with chopped garlic and hot chilies (and any other chosen flavour variations). Mix thoroughly to coat.
Tightly pack the flavoured olives into sterilised jars. Prepare a 50/50 mixture of your chosen vinegar and extra virgin olive oil. Pour this mixture over the olives in the jars, ensuring they are completely covered. Seal the jars.
Shake the jars well. Store in a cool, dark place for at least 1 week, ideally 2-4 weeks, to allow flavours to develop before eating. Once opened, keep refrigerated.
Servings 130
Serving Size 30g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
G'day, I'm Sandy! I'm an Aussie girl based in Melbourne Australia, and I'm passionate about creating quick, healthy meals that are bursting with flavour. Here you'll find simple and delicious recipes, complete with step-by-step instructions to guarantee perfect results every time. Happy cooking!
