The olives in brine are part of the culinary tradition of Liguria. In particular, the Taggiasca cultivar takes its name from the town of Taggia, in the province of Imperia, where it arrived thanks to the monks of San Colombano, who came from the monastery island of Lerino, in southern France. This variety has also spread to other areas but has remained characteristic of the Western Liguria. From Taggiasca olives, a particularly delicate and fruity extra virgin oil is obtained, like our Maina, which we produce in our mill in Albenga.
The olives in brine are perfect for an appetizer based on finger food but are also an ingredient in many recipes of Ligurian cuisine.
Let’s see the recipe to understand how to prepare olives in brine, starting from the traditional one and then discussing the Ligurian version and briefly mentioning the different variants from other Italian regions.
How to make olives in brine according to tradition
The traditional recipe for olives in brine is very simple and easy to execute. The ingredients are only three: green or black olives, salt, and water. The secret, of course, is to choose quality raw materials; in this case, the olives must be good.
The first key step is to remove the bitter taste from the olives, which characterizes them when they are freshly picked. First, they should be placed in a large container and covered with clean water. The olives must remain submerged in the water for at least one month up to 40 days, and the water must be replaced daily.
At this point, you can proceed with the preparation of the brine : you need enough water to completely cover them, which will then be boiled with 100 grams of salt for every kilo of olives. For example, if we have 2kg of olives in the water, we need to immerse 200 grams of salt.
Once the brine is ready, it must cool completely before you can immerse the olives in specially sterilized jars. It is necessary to wait a bit before consumption: the olives in brine must rest for at least one month up to four, depending on the variety of olives used.
How to make olives in brine according to different regional recipes
Of course, the traditional recipe undergoes some small variations depending on the different Italian regions. The most well-known are undoubtedly the Ligurian recipe, the Apulian, Sicilian, and Calabrian.
Ligurian traditional recipe
The Ligurian variant is based on the balance between salt and water in the brine. This preparation method is also quite lengthy because it involves the use of different brine solutions: the first with 100 grams of salt for every liter of water in which the olives will remain submerged for about a month; the second with a higher salt percentage, 120 grams of salt per liter of water. At this point, aromatic herbs and spices can be added, including thyme, rosemary, and others typical of our region. The olives need to rest for a maximum of four months, after which a less salty brine can be prepared, with 60 grams of salt, which makes the final taste more delicate.
Apulian traditional recipe
Unlike the Ligurian one, the Apulian recipe involves the preparation of a single brine to flavor with garlic, chili pepper, wild fennel, and vinegar. The olives thus seasoned should be placed in a demijohn and left to rest for at least nine months.
Sicilian traditional recipe
The olives are soaked in water, which should be replaced daily, for a month, after which a brine is prepared with 100 grams of salt to flavor with olive twigs and fennel seeds.
Calabrian traditional recipe
The olives must first be crushed under a weight and immersed in clean water for 3/4 days, then they should be pitted and seasoned with salt, garlic, chili pepper, and fennel. Finally, they are pressed again for preservation.
Olives in brine, a cornerstone recipe of our country
Now you can try your hand at the recipe for olives in brine by choosing the regional version you prefer. But if you want to savor the original taste, try the olives in brine from Frantoio Sommariva, prepared according to the traditional Ligurian recipe. You can purchase the format you desire on our site, choosing between the jar with black olives of 120 grams, 300 grams, 500 grams or 5kg to have a nice stock. Moreover, the excellence is the organic Taggiasca black olives in the jar of 120 grams or in the bag of 300 grams.