Black olives Use black olives to eat or to decorate foods and sometimes add in foods as a main material such as pizza, so you should observe the work of black olives in a proper manner and adhere to the time required. The way olive olive works Ingredients Three kilograms of black olives. oil. Three cups of vinegar. Kg of coarse salt. The quantities are estimated according to the quantity of black olives. It is possible that the quantity of black olives is greater and we increase the quantities. Method of preparation Water the water according to the amount to be picked from black olives, and put the black olives for a short period. Put the black olives under the sun to dry it a day or two as needed, with the imitation from time to time to dry completely. Place the black olives inside the so-called filter or pot and put a lot of water in it and put the salt with it and sometimes put lemon in order to remain there acidity and salinity with the flavor; because black olives need a good amount of salinity to stay for long without withering and be edible. Place the oil in a warm place for a week and usually put the weight of the olive press on the pot to keep it tightly packed and absorb the salt well. After a week, remove the weight placed on the top of the pot and half of the water inside the pot and keep the olives inside the pot and turn it, taking into account the preservation of olives inside; to make sure the water filter. Put the salt back on the olive surface and cover again and put the weight on it for a week, then lift the weight and nose again and repeat the process from three to four times. We remove the olives from the pot or the filter and put it in a small jar and fill it until it is filled and so fill more than Bartman, taking into account the addition of some oil and vinegar or put lemon between the olives and when the extraction of olives and use to eat vinegar and mix and mix or put a little olive oil. It is possible to use salt and a quantity of olives in the process of pickling but vinegar, lemon and olive oil give a better flavor, and we reduce the salinity, and important in the process of olive pressing to consider the olive filter every week or possible every three days, At least one month in order to be fit to eat. Black olives with oil Wash the black olive seeds with water well several times to clean them from impurities. Halves of olives and then put it inside a large filter perforated with salt and roll until the salt is distributed on the olive seeds well, then cover the surface with a layer of salt and then put a cover and heavy. Leave the olives for a month, and then stir well each time until mixed with the salt, and then put another layer of salt on the surface every time we flip it and re-cover it with the weight. After the month, wash the olives for the first time until we get rid of the salt, then leave it in clean water with a little salt for two full days. When the taste of the olives is free of bitter, wash it well, then put it in a strainer and leave it to dry completely of water. We pack the olives in Bartman and immerse it completely in olive oil.
