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Olive N'acqua

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Green Olives in Brine - a Gargano recipe given to me by a very old lady; a family friend of many generations standing!

Green Olives in Brine - a Gargano recipe given to me by a very old lady; a family friend of many generations standing!

Ingredients

Serves: 4

Metric Cups
  • 3 kilograms green olives
  • 300 grams sea salt (fine)
  • 8 cloves garlic (unpeeled)
  • 2 red chillies
  • 20 fennel seeds (dried)
  • 2 litres water
  • 220 grams salt
  • 6⅗ pounds green olives
  • 10⅗ ounces sea salt (fine)
  • 8 cloves garlic (unpeeled)
  • 2 red chiles
  • 20 fennel seeds (dried)
  • 3½ pints water
  • 7¾ ounces salt

Method

Olive N'acqua 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.

  • Cover the olives with water and soak for 5 days.
  • Drain, rinse and cover with fresh water. Stir in ½ the sea salt and steep for 24 hours.Drain, rinse and cover with fresh water. Stir in the remaining sea salt and marinate for a further 24 hours.
  • Drain, rinse, pour into a 5 litre wide necked jar and cover with the brine, made up from the 2 liters of water and 220grams of salt.
  • Add the garlic and chillies and top with the fennel seedheads, which should keep the olives under the surface of the brine. Seal the jar and store in a cool dark place.
  • Ready after 3 months.
  • Cover the olives with water and soak for 5 days.
  • Drain, rinse and cover with fresh water. Stir in ½ the sea salt and steep for 24 hours.Drain, rinse and cover with fresh water. Stir in the remaining sea salt and marinate for a further 24 hours.
  • Drain, rinse, pour into a 5 litre wide necked jar and cover with the brine, made up from the 2 liters of water and 220grams of salt.
  • Add the garlic and chillies and top with the fennel seedheads, which should keep the olives under the surface of the brine. Seal the jar and store in a cool dark place.
  • Ready after 3 months.
  • Additional Information

    The garlic and chillies can be omitted if you wish. The fennel seedheads too, though they not only lend their flavour but work very well to keep the olives submerged.

    The garlic and chillies can be omitted if you wish. The fennel seedheads too, though they not only lend their flavour but work very well to keep the olives submerged.

    Tell us what you think