Pickled diced olives

Pickled Olive Cubes Recipe - A Savory Delicacy

Pickled olives are a delicacy that combines tradition and flavor, being a cherished dish in many cultures. This pickling process, which may seem complicated, is actually a simple art that requires patience and the right choice of ingredients. Once transformed, olives become a perfect accompaniment to a variety of dishes, from salads to cheese platters.

Preparation time: 20 minutes (not including pickling time)
Pickling time: 6-8 weeks
Servings: 10-12 servings (depending on consumption)

Essential Ingredients:
- 2 kg green-black olives (between green and black)
- 500 g carrots
- 300 g green bell pepper
- 6-8 hot peppers
- 150-180 g garlic
- 10 teaspoons of salt
- Olive oil
- Brine (for 1 liter of water, add about 90 g of salt)

Preparing the Olives: Step by Step

1. Preparing the Olives:
Start by removing the pits from the olives. Use a special pitting tool, which will make the process much easier and faster. If you don’t have such a tool, you can also use a knife - but be careful not to cut the olives in half.

2. De-bittering the Olives:
Once the pits are removed, place the olives in a bowl of cold water. Let them soak in the water for 2-3 days, changing the water daily. This step is crucial to eliminate the bitter taste of the olives.

3. Chopping the Ingredients:
After the olives have soaked, drain them well. Then, cut the olives into small cubes. Do the same with the carrots and bell peppers. For an intense flavor, chop the garlic and hot peppers very finely – finer than the other ingredients. This will help the flavors blend better.

4. Mixing the Ingredients:
In a large bowl, add all the chopped ingredients (olives, carrots, bell pepper, garlic, and hot peppers). Sprinkle the 10 teaspoons of salt and mix well so that the salt is evenly distributed. Cover the bowl with a towel and let it sit for 1.5 - 2 hours. This step allows the ingredients to absorb the salt and intensify their flavors.

5. Storing the Olives:
After the mixture has rested, prepare the jars for preservation. Choose small jars so you can open one jar and consume the olives without exposing the rest to air. Fill the jars with the olive mixture, making sure not to leave water on top. Add olive oil or brine (made from water and salt) until the jar is full. The oil will help preserve the olives, while the brine will add a salty note.

6. Storing:
Seal the jars tightly and keep them in a cool, dark place, such as a pantry. The olives will be ready to eat after 6-8 weeks, when the flavors have blended perfectly.

Practical Tips:
- Choosing Olives: Buy fresh, quality olives and check that they are not damaged. Green olives will give a more tangy taste, while black ones will be sweeter.
- Varying Ingredients: You can experiment with different types of peppers (red, yellow) or add herbs like oregano or thyme to customize the flavor.
- Serving: Pickled olive cubes are perfect as an appetizer, in salads, or even alongside cheeses. You can prepare a Mediterranean salad with tomatoes, feta cheese, and pickled olives for a light and delicious lunch.

Nutritional Benefits:
Olives are rich in antioxidants, vitamins E and K, and healthy fats, which contribute to cardiovascular health. Carrots add vitamin A, essential for vision, while garlic is known for its antimicrobial properties.

Frequently Asked Questions:
- How long can pickled olives be stored? If stored correctly in well-sealed jars, olives can last up to a year.
- Can I use another type of oil? While olive oil is the most suitable, you can also experiment with sunflower oil or other vegetable oils, but the taste will be different.
- What drinks pair well with pickled olives? A dry white wine or a light beer pairs perfectly with the rich flavor of olives.

So, don’t let time pass without enjoying this pickled olive cubes recipe! It’s more than just a simple recipe; it’s a cooking experience that will bring you joy and satisfaction. Look forward to savoring the final result of your hard work. Bon appétit!

 Ingredients: -2 kg green-black olives (between green and black)-500 g carrots-300 g sweet green peppers-6-8 hot peppers-150-180 g garlic-10 teaspoons salt-olive oil-brine (about 90 g salt per 1 l of water)