Food Blog siciliano

The sweetening time varies depending on how much salt has been absorbed and can even take two or three days, usually two days are enough.What is the sweetening of olives in brine? What does it consist of?

For those who don't know, any type of olives just removed from the brine are inedible because they are very salty.

Don't worry, it's normal!

The salt absorbed by the olives serves to preserve them for long periods of time, but to fully enjoy the true flavor of green olives it is therefore necessary to sweeten the salt with fresh water, thus removing the salt.

This is valid only for our olives for which we are sure that the brine is salt-based, we cannot guarantee the same result for olives purchased elsewhere. Some olive producers use caustic soda to make the brine.

How to sweeten olives in brine step by step:live in salamoia passo passo:

1. First, remove from the brine only the quantity you want to bring to the table, at least two days before.
2. Rinse with fresh water and leave to soak for the time necessary to sweeten the olives.
3. The sweetening time varies depending on how much salt has been absorbed and can even take two or three days, usually two days are enough.
4. It is recommended to taste starting from the first half day in water, in order to adjust the sweetness of the olives to your taste.
5. Don't forget to change the water at least once a day.
6. When you reach the right desired sweetness, drain and dry the olives with a dry cloth and season with Sicilian extra virgin olive oil and Sicilian oregano.

Now they are ready to eat.

ENJOY YOUR MEAL!

ATTENTION. Those that remain in the brine must always be covered with water, if they are out of water for a long time they can stain and become black, so we recommend finding (with a little creativity) a sort of "perforated" press with a weight to keep them down. Important that they always remain covered and hermetically sealed.

Buy our green olives in brine: