Italian Recipe — Green Olives (with oregano, chili, bay leaf, fennel, olive oil)
Italian-style green olives preserved and flavoured with oregano, chili, bay leaf, fennel and olive oil. Source is a video-only clipping (Tuesday, 20 September 2022, 13:17); method reconstructed to classic proportions.
Nutritionper 100 g›
164
Calories
1g
Protein
4g
Carbs
16g
Fat
Ingredients
| — | Green olives (cured / debittered) |
| — | Oregano, dried |
| — | Chili (dried, crushed, or chili flakes) |
| — | Bay leaf |
| — | Fennel (seeds and/or wild fennel sprigs) |
| — | Garlic, thinly sliced (optional) |
| — | Salt |
| — | Extra-virgin olive oil (to cover) |
Instructions
[Reconstructed — classic proportions, not from the source]
The source page is a video-only clipping — no written method. Video title: "Italian OLIVES homemade original recipe - Best Way to Preserve Olive at Home" (Tuesday, 20 September 2022, 13:17). Video: https://www.youtube.com/watch?v=S7PLpITU-RA. It flavours and preserves green olives Italian-style with oregano, chili, bay leaf, fennel and olive oil. A faithful classic method:
- Rinse and drain the cured (debittered) green olives well and pat them dry. If starting from freshly brined olives, make sure the bitterness has gone first.
- Optionally lightly crush or slit each olive with a knife so the flavours penetrate better.
- In a bowl combine the olives with the dried oregano, crushed dried chili (or chili flakes), torn bay leaves, fennel seeds (and/or a few sprigs of wild fennel) and, if you like, a little thinly sliced garlic. Add a small pinch of salt.
- Pack everything into a clean, sterilised jar and pour over enough extra-virgin olive oil to cover the olives completely.
- Seal and leave to marinate in a cool dark place (or the refrigerator) for at least 3-4 days, shaking the jar occasionally, before serving. Bring to room temperature to serve. Kept fully submerged under the oil they will keep for several weeks in the refrigerator.