786. Olive in Salamoia

Brine-Cured Olives

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

There may be more modern and better recipes for making pickled olives, but the one I am about to give you comes from Romagna and is used there with excellent results. Here are the amounts for each kilogram (about 2 pounds) of olives:

Ingredients

  • 1 kilogram (about 2 pounds) of ashes
  • 80 grams (about 2-⅔

Method

Lime is called “quick” when adding water to it triggers a chemical reaction that produces heat, smoke, and bubbles that burst and fall into dust. It is once the reaction is over that you must use it, mixing it with the ashes. Then add water to make a mud-like mixture, which you will keep neither too thick nor too runny. Soak the olives in this mixture, using a weight to keep them submerged. Kee