Pickled Green Olives

Homemade pickled olives with garlic, “shatta” hot peppers and lemon slices

  • AppetizersType
  • MediumDifficulty
  • 10 minPrep. Time
  • weeksTotal Time


Garlic, 5 cloves
Lemon with peel, 1 large unit
Green olives, 1 kg
washed and cleaned
Water, as needed
“Shatta” hot peppers, 5 small units
Salt, as needed
a ratio of 1 teaspoon to a 1 cup of water


1. Put the green olives in a suitable jar, fill with water to cover the olives, close and leave to rest. Change the water in the first week every day, in the second week every two days and in the third week every 3 days - the whole process made to release the bitterness from the olives.
2. Wash the olives well, put them back in the jar (a layer of olives and a layer of garlic, “shatta” hot pepper and lemon alternately).
3. Fill with salt water (1 teaspoon of salt on each cup of water), cover, write the date on the jar and wait for about a month.
4. Taste and if ready so enjoy, and if not leave a few more days for a longer pickling. The process may take longer because of the type of olive, its size, its bitterness and its color (light or dark).
5. Enjoy (:
Can be varied with peppers in additional colors.

Total time: weeks

Equipment: suitable jar.

The nutritional value does not include the green olives, “shatta” hot peppers and salt.

Nutritional Values Serving/Unit 100 Grams
Calories 92 cal 39 cal
Proteins 5 g 2 g
Carbohydrates 33 g 14 g
Fat 1 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Pickled Green Olives
Make it yourself at home!