Sweetening of olives in brine

What is the sweetening of pickled olives? What is it about?

For those who don't know, any type of olives freshly removed from the brine are inedible as 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 in order to fully enjoy the true flavor of green olives it is therefore necessary to sweeten the salt with fresh water, removing the salt.

This is only valid 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 pickled olives step by step:

  1. First, take only the quantity from the brine that you want to bring to the table, at least two days in advance.
  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 be up to two or three days, usually two days are enough.
  4. It is advisable 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 sweetness desired, 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 bit of creativity) a sort of "perforated" tamper with a weight to keep them down. It is important that they always remain covered and hermetically sealed.

Buy our pickled green olives: