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Sicilian Green Olives

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Prep Time 10 minutes
Fermentation Time 180 days
Course Appetizer
Cuisine Italian
Makes 2 quarts/liters

Ingredients

  • 3 lbs. (1200 g) green olives, sorted by size
  • 24 oz. (800 ml) filtered water
  • 4 oz. (200 ml) distilled vinegar
  • 1.4 oz (40 g) sea salt
  • 6 cloves garlic
  • 1 lemon
  • 1 tsp. (5 ml) dried rosemary
  • 1 tsp. (5 ml) fennel seeds
  • 1/2 tsp. (3 ml) crushed dried red pepper
  • 3 sprigs fresh oregano
  • 4 dried bay (laurel) leaves

Instructions
 

  • Sort olives by size. Toss out olives with holes in them.
  • Dissolve salt in water to create brine.
  • Add spices and lemon peels to a half-gallon (2 liter) glass jar.
  • Add olives to jar.
  • Pour vinegar and brine on top of olives, to 1/2" from top of jar.
  • Insert a weight to keep olives from floating.
  • Secure jar with lid or airlock.
  • Ferment 4 to 6 months, until bitter flavor is gone. (You can start tasting after 4 months).
  • You can change the brine after fermentation if it has gotten discolored or has yeast or mold on it. Mix a 5% brine (salt to water weight) and replace old brine.