Tag: olives

Salted olives: grandma's recipe – Italian Cuisine

Salted olives are a very easy recipe to prepare, but to make it you need fresh olives, available only in the harvest season

There is probably no easier recipe than this because to make the olives undergo you will only need fresh olives and coarse salt.

Freshly picked olives

To prepare salted olives, however, it is necessary to have a good quantity of freshly harvested black olives available, which is why this recipe can only be prepared in the harvesting season.
This method of preserving olives will allow you to enjoy these delicious fruits in many dishes because they are perfect for flavoring salads, first and second courses, but they are also tasty and super nutritious snacks.

Green and black olives

Perhaps not everyone knows that black olives are in fact the evolution of green olives matured for a longer period, respecting nature, climate and cultivation.
The prolonged time on the plant softens the fruit and also makes it darker in color, but in fact it is always green olives that turn black.

The recipe for salted olives

Ingrediants

Fresh black olives
coarse salt

Method

First of all wash the olives very well and deprive them of twigs and leaves. Discard the damaged, dented or soft ones and select only the best ones.
Place them in a colander and then pat them with a cloth to dry them.

Take sterilized and airtight glass jars and prepare a first light layer of salt.
Follow with a layer of olives and another layer of salt.
Continue until the jar is filled, but leave some space because the olives must be able to be mixed inside by shaking the jar.

Close tightly and move the jar from time to time, in this way the salt will release the vegetation water of the olives which will become sweeter.
The olives will be ready after about 15 days.
Once the olives are sweet, remove the excess salt and dry them.
Transfer them to a glass jar and season with extra virgin olive oil and aromatic herbs if you like, or with garlic cloves.
The jars must be closed hermetically and stored in the refrigerator. The olives must always remain covered by the oil.

How to use salted olives

First make sure they are sweet enough, then follow all the steps in our recipe.
Then pit them and add them in a simple mixed green salad, or on a bruschetta with oil and tomato, on pizza, on pasta with sauce or in a second course with meat or fish.
In short, use this ingredient as you would use all olives in general.
You can also make us a paté to spread on croutons. Just blend the pitted olives with a little extra virgin olive oil.

Scroll the gallery above to learn more about salted olives!

Rolls of green olives and veal, almonds and ham – Italian Cuisine

Rolls of green olives and veal, almonds and ham, preparation

1) Clean, washed and chopped parsley. Stuffed 8 pitted olives by inserting an almond in each. Put aside a handful of olives and the rest chop it with the remaining almonds. Transfer the mince in a bowl, unite parsley, salt, pepper and jumbled up Well.

2) Roll out the slices of meat on a cutting board, distributed over the entire surface a heaping teaspoon of the prepared mixture e cover them with half a slice of ham. Put in the center of each slice still a pinch of chopped, a stuffed olive and roll up the slices staring at them with a toothpick.

3) Chop coarsely the remaining ham e join it with leftover chopped almonds and olives. Warm up oil in a large non-stick pan and brown the rolls well on all sides.

4) When they will be golden brown, add the mince and the olives kept aside and let them flavor for a few moments. Wet with broth, let it fade, lower the flame e carry on cooking for another 5 minutes until the sauce has thickened. Adjust of salt, pepper and served.

Posted on 29/10/2021

Weaving of bread with olives – Italian Cuisine

First of all, prepare the dough: add the 2 flours in a bowl, put the water and yeast in the center and start kneading, then add salt and oil and knead until you get a homogeneous dough.
roll out and cut into strips

Cover the bowl with cling film and let it rise for about 2 hours or until it has at least doubled in volume.
Take the dough, roll it out on a lightly floured work surface and cut it into 8-10 strips about 2-2.5 cm wide.

Take one strip at a time, fold it in half, put 1 olive at the apex, where the dough is folded, intertwine the two sides by making a cut in one of the 2 strips, so as to fit them, and place a second olive.
Keep making small cuts and weaving until the dough is finished, then seal the ends.
Sèennellate with oil Cook 180 ° for 15 min

Proceed in the same way with the other strips of dough, placing them gradually on the baking sheet lined with parchment paper, then brush with a little oil and cook for about 15 minutes or until golden brown at 180 ° C, in a preheated ventilated oven.

The olive bread weaves are ready, serve hot, lukewarm or cold.