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Olive Ciacca

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Olives in Oil or, literally translated, Bashed Olives - another olive recipe given to me by another Gargano old lady.

Olives in Oil or, literally translated, Bashed Olives - another olive recipe given to me by another Gargano old lady.

Ingredients

Serves: 4

Metric Cups
  • 3 kilograms green olives (or blackening olives)
  • 6 cloves garlic (halved)
  • 3 bay leaves
  • 1 teaspoon fennel seeds (crushed)
  • ½ teaspoon peppercorns (crushed)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried chilli flakes
  • 2 litres water
  • 200 grams salt
  • 6⅗ pounds green olives (or blackening olives)
  • 6 cloves garlic (halved)
  • 3 bay leaves
  • 1 teaspoon fennel seeds (crushed)
  • ½ teaspoon peppercorns (crushed)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 3½ pints water
  • 7 ounces salt

Method

Olive Ciacca is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Dissolve the salt in the water to make the brine.
  • Cut a slit into each olive or gently bash just enough to split the skin. Soak in clean fresh water for 5-10 days, changing the water daily, or until the olives lose their bitterness - taste one occasionally to check on progress.
  • Pour the olives into a 5 litre wide necked jar with the herbs and spices and cover with the brine. Ensure that the olives all remain submerged in the brine and seal.
  • After 2-3 weeks drain away the brine, pack the olives into smaller jars and cover with olive oil.
  • Dissolve the salt in the water to make the brine.
  • Cut a slit into each olive or gently bash just enough to split the skin. Soak in clean fresh water for 5-10 days, changing the water daily, or until the olives lose their bitterness - taste one occasionally to check on progress.
  • Pour the olives into a 5 litre wide necked jar with the herbs and spices and cover with the brine. Ensure that the olives all remain submerged in the brine and seal.
  • After 2-3 weeks drain away the brine, pack the olives into smaller jars and cover with olive oil.
  • Additional Information

    To keep the olives submerged under the oil I use 2 cocktail sticks in an X formation on top of a couple of strategically placed bay leaves. Use dried herbs and spices according to preference.

    To keep the olives submerged under the oil I use 2 cocktail sticks in an X formation on top of a couple of strategically placed bay leaves. Use dried herbs and spices according to preference.

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