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Olives seasoned with vinegar



Ingredients
1kg olives
1 and 2/3 l of water
100g of salt
1/3 l vinegar
A few daphne leaves
Olive oil
 
 
 
 
 
 
Method
We carve the olives, we wash them and put them in a plastic container filled with water. We change the water every day for 15 days, so as to remove the bitter taste of the olives. We drain the olives and put them in pickling-brine with 1l of water and salt, taking care that they are fully covered. We leave them for 1 or 2 days and then store them in a pot made of glass or clay. We mix an amount of vinegar with the double amount of water and we cover the olives with this mix. We leave them for a day until they absorb the vinegar. Then we pour out the vinegar, leaving only some and filling up the pot with olive oil. We can also add some daphne leaves.