Olives in olive oil
Instructions
Get white large olives and healthy. With a hammer then mash and extract the nub, delete. Put the olives so crushed under running water and leave them for 15 days, until they lost completely bitter. Change the water daily and add salt. After 15 days down the olives and put them in a bowl with celery, peppers, onions and garlic, all cut into strips. Cover with vinegar and water, a handful of salt, then leave for a night with a weight so that the olives and vegetables buildup of vinegar.
After this time, scola olives and leave them to dry on a towel for 24 hours. Put them in the pots, alternating with some oregano and a pinch of chilli; fill the jar with olive oil. Let it mature a few months before savoring.
Ingredients and dosing
- 2 kg white olive large
- about 1 litre of vinegar
- 1 liter of water
- 1 kg coarse salt
- a celery plant
- 2 colorful peppers
- 1 bunch of fresh onions
- 2 cloves of garlic