Homemade Pickled Black Olives

Homemade pickled shredded black olives with garlic, lemon and hot peppers

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • weeksTotal Time


Black olives, 2 kg
Coarse salt, 1 cup
Garlic, 4 cloves
Lemon with peel, 1 medium unit
Hot red pepper, 2 medium units
Canola oil, 1/4 cup


1. Mix the black olives with the coarse salt, place in a plastic colander and cover with a clean towel. Place over some type of free weight to compress the olives and place a suitable bowl underneath so that the liquids will drip into it. This process takes 10-15 days, while mixing the olives daily until no more liquids drip.
2. Shake the salt from the olives, sprinkle with the other ingredients, transfer to a clean jar and keep in the refrigerator.
3. Bon appetite (:

Total time: weeks

Equipment: colander, jar.

The nutritional value does not include the black olives.

Nutritional Values Serving/Unit 100 Grams
Calories 587 cal 142 cal
Proteins 4 g 1 g
Carbohydrates 28 g 7 g
Fat 56 g 14 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
Homemade Pickled Black Olives
Delicious olives