Pickled Olives Recipes

EASY MARINATED OLIVES WITH ROSEMARY, GARLIC & LEMON

Steps:

• Layer the olives, garlic, herbs, bay leaf, lemon rind, & chili flake in a 16-ounce jar (or 16-ounce airtight container of choice). Slowly pour the olive oil over top, just until the olives are submerged. Depending on the size of your olives, you may or may not need the full cup of olive oil.
• Set the sealed jar in the refrigerator for at least 48 hours, or up to 1 week.
• 2 hours before serving, remove the olives from the refrigerator to bring them to room temperature. Transfer to your favorite serving bowl. Enjoy them on their own, or serve along with crackers, charcuterie, or on a holiday cheese board. Enjoy!

PICKLED OLIVES

Steps:

• Pick over the olives, discard any with big blemishes.
• With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
• Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
• To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
• Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
• Combine the salt and water, stir over heat until the salt has dissolved, cool.
• Drain and discard the water in the jars, fill with enough salted water to cover the olives.
• Pour enough oil into the jars to cover the olives completely, and then seal the jars.
• Mark the date on the jars and store in a cool dark place for 5 weeks.
• After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
• Cover with oil.
• Note: don't mix your olives! they must be pickles separately.

PICKLED RED ONIONS AND OLIVES

Steps:

• Combine all ingredients in a bowl. Spoon into an airtight container. Pickles can be refrigerated up to 1 week.