How to prepare canned olives at home?

Contents

Canned olives recipe

Olives are rich in vitamin E, fat and fiber.

This recipe also contains aperitive properties due to its wealth in digestive herbs.

Attention!!! Canned leaves are sodium-rich so this must be taken into account in people with hypertension or those who use to retain liquids

Green olives
Fresh savory, to taste
Fresh rosemary, to taste
Fresh thyme, to taste
Fresh oregano, to taste
A bay leaf
Optional: orange peel
Garlic
Salt
Water
Glass containers, tightly closed, to keep the olives.
Different varieties of olives containing herbs

Cover the olives with water for seven days and change the water every day.
Prepare the brine water ratio: 10:1 salt. That is, for example, 10 liters of water per 1kg. salt.
Pack the olives with brine in airtight glass jars. Place the herbs in each jar.
Note the date of filling on the glass lid with a marker or a label.
Canned leaves can be consumed from the third or fourth month on.
They expire after a year and a half of its packaging.

More information on cured olives and properties of olives.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.

Written by Editorial Botanical-online team in charge of content writing

9 August, 2024