Sliced ​​Olives (Aceitunas Machacadas)

Ingredients for Sliced ​​Olives (Aceitunas Machacadas)

Instructions for Sliced ​​Olives (Aceitunas Machacadas)

To prepare the Sliced ​​Olives (Aceitunas Machacadas) recipe, please follow these instructions:

Rinse the olives thoroughly. Give each olive a small dish with a hammer or similar, so the meat opens, but not so hard that the stone breaks. Put the cracked olives in a glass or porcelain container. Pour the liquid from the bottom. Dissolve the two-piece soda in 3 liters of water and allow the olives to stand in the liquid for 1 day. Pour the liquid, fill with clean water and leave the olives for 2-3 days more. Change the water approximately every 12 hours.

Pour the water from the olives and let them drip off. Sprinkle half of garlic cloves in a crush with the herbs and spices. Put olive, herb paste, garlic slices and chiliringe in a glass or porcelain container. Dissolve the salt in the vinegar and add ¾ liters of water. Pour the salt water solution over the olives and put a plate or similar over so all the ingredients are covered. Leave it cool for at least one week.

tips:
Variation:
Do not place black olives in a bicarbonate soda. The bitters are removed by placing them in brine for 3 days and changing water every 12 hours