Pickled Olives
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- olives
- potash solution
- salt
- fennel (hinojo)
- caraway (alcaravea)
- savory (ajedrea)
- water
Instructions
- Soak the olives in fresh water for fifteen days, changing the water once daily.
- After fifteen days, transfer them to a light potash solution and leave for two days.
- Rinse thoroughly with abundant fresh water several times.
- Return the olives to fresh water for five more days, changing the water daily.
- Transfer them to a clean vessel with water, salt, fennel, caraway, and savory.
- Cover well and seal.
- After a few days, they will be ready to serve.