Abenteuer in der Küche...

Frische, eingelegte Oliven

Frische (unbehandelte) Oliven

Oliven zerdrücken oder einschneiden. In ein Gefäß geben, mit 2 – 3 TL Salz bestreuen und Wasser hinzugeben (so dass alle Oliven in Wasser sind). Kühl lagern und jeden 2. – 3. Tag das Salzwasser wechseln. Nach ca. 3 Wochen sollten die Oliven nicht mehr bitter schmecken. Nun kann man Olivenöl, Salz und den Saft einer Zitrone (je nach Geschmack) dazugeben.

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