Homemade Green Olives

Name: Homemade Green Olives
Prep time: 60 min
Cook time: 21540 min
Total time: 21600 min
Yield: 4 Servings
Ingredients: Green olives; Salt; Bay leaf; to taste Fennel seeds; Hot red pepper; to taste Black peppercorns

Snacks

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Cook Time

360 h

Servings

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Homemade Green Olives is ready in 360 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

I love pickling olives myself! This recipe is a tribute to traditional Italian cuisine. Although the preparation requires some time and patience, the result is unparalleled: aromatic, slightly bitter olives that are perfect as an appetizer or snack. I prefer to use organic olives to ensure they are pesticide-free. The addition of fennel seeds, bay leaf and chili gives the olives a special touch. Ideal for those who love the authentic taste of Italy and like to create their own supplies. A great project for autumn, when the olives are ripe!

Ingredients (6 ingredients)

Green olives
Salt
Bay leaf
to taste Fennel seeds
Hot red pepper
to taste Black peppercorns

Preparation (9 steps)

Quality control of the olives

Thoroughly check the olives for damage or discoloration and sort them out. The olives should be of good quality for optimal results. No Thermomix setting required.

Prepare olives

Remove the stems from the olives and sort the olives by size to ensure even pickling. No Thermomix setting required.

Water the olives

Place the olives in the mixing bowl and cover with water. Place an object on top of the olives to ensure they are completely submerged. Change the water daily. No Thermomix setting required.

Prepare first brine

Thermomix® Setting

5 min/212°F/Speed 2 100

For the first brine, add 100 g salt per liter of water to the mixing bowl and cook for 5 min./100°C/speed 2. Then let the brine cool.

300

Pickle olives (first brine)

Place the olives in a glass jar and pour the cooled first brine over them until they are completely covered. Use bay leaves as a lid. Close the jar and let it steep for 30 days. No Thermomix setting required.

Prepare second brine

Thermomix® Setting

5 min/212°F/Speed 2 100

For the second brine, add 120 g salt per liter of water to the mixing bowl and cook for 5 min./100°C/speed 2. Then let the brine cool.

300

Pickle olives (second brine)

Remove the olives from the first brine and place them in a glass jar. Add fennel seeds, chili and peppercorns. Pour the cooled second brine over them until they are completely covered. Close the jar and let it steep for another 30 days. No Thermomix setting required.

Prepare third brine

Thermomix® Setting

5 min/212°F/Speed 2 100

For the third brine, add 60 g salt per liter of water to the mixing bowl and cook for 5 min./100°C/speed 2. Then let the brine cool.

300

Pickle olives (third brine)

Remove the olives from the second brine and place them in a glass jar. Pour the cooled third brine over them until they are completely covered. Close the jar and let it steep for 2-3 months, until the olives have lost their bitter taste. No Thermomix setting required.

Finished cooking? Great! 🎉

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About this recipe

Homemade Green Olives: A Family Treasure Green olives in brine are a childhood memory, a flavor linked to summers spent in Puglia, on my grandparents' farm. I still remember the intense aroma of freshly picked olives, the patient work of my grandmother who carefully selected them and prepared them according to a recipe passed down from generation to generation. This is my attempt to recreate that authentic flavor, using the Thermomix® to simplify some steps, but keeping the heart of the tradition intact. The quality of the olives is fundamental. Choose firm, whole and possibly organic green olives to avoid pesticide residues. The variety is at your discretion, but Bella di Spagna or Cerignola olives are excellent for this type of preparation. Coarse salt is essential for the brine: make sure it is of good quality, preferably whole marine. Fennel seeds give an unmistakable, slightly aniseed aroma that goes perfectly with the bitter taste of the olives. Bay leaf adds a balsamic note and hot red pepper gives a touch of liveliness. Finally, black peppercorns complete the aromatic bouquet with their pungent fragrance. The Thermomix® is particularly useful for preparing brines. Its ability to maintain a constant temperature and gently mix the ingredients ensures a uniform dissolution of the salt. Remember to cool the brines completely before pouring them over the olives to avoid altering their consistency. During the soaking period, it is crucial to change the water every day to eliminate the bitterness. Patience is the key: the longer the olives remain in brine, the more they will lose their bitter taste and develop a rich and complex taste. For a more delicate variation, you can omit the chili pepper. If you prefer a more intense flavor, add a few crushed garlic cloves to the second brine. For a vegan version, make sure that the salt used does not contain ingredients of animal origin. Homemade green olives are perfect as an appetizer, accompanied by homemade bread, aged cheeses and cured meats. They are also delicious as a snack, to be enjoyed with a glass of full-bodied red wine. Try them finely chopped to season bruschetta or to enrich salads. They can be stored for a long time in a cool, dry place, immersed in their brine. Make sure the olives are always completely covered by the liquid to avoid the formation of mold. With a little advance notice, you can prepare a large quantity of olives and always have them available to enrich your dishes and share a piece of Italian tradition with friends and family.