Lebanese Black Olives Recipe


2 kg raw olives
280 g coarse salt
125 ml white wine vinegar
4 garlic clove
15 ml pickling spices
2-3 hot chili pepper
2-3 sprigs thyme
125 ml olive oil


Slit the olives down one side.Cover with cold water and leave to soak for 17 days to eliminate bitterness.Change the water every day, then soak in salt water for 3 days, stirring occasionally.You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.Drain and add the garlic, pickling spice, chillies and thyme.Pack in sterile jars and pour on olive oil to cover.Seal and leave for at least 4 weeks.The oil will take on an olive taste and can be used in salads.

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