How to pickle green olives at home

The method of fermenting green olives at home has been explained to ensure a balanced and long-lasting flavor. The process begins by removing any damaged olives, washing the olives thoroughly, and then making long cuts to facilitate the release of bitterness and the entry of the brine solution. The olives are submerged in water that is changed daily for a period of 7 to 10 days until they rid themselves of bitterness. Afterwards, the fermentation solution is prepared, which includes salted water, lemon juice, and vinegar. The olives are then arranged in a jar with lemon slices, garlic, and chili peppers, then covered with the solution and stored in a cool place until they are fully matured and acquire the desired flavor. This pickling method is characterized by its effectiveness in removing bitterness while preserving the strong flavor of the green olives.

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