Pantry / RICETTI
Maltese brined olives
Fresh olives debittered and kept in brine.
◷ 40 min / 20 servings
Method
- Wash olives and make three small slits in each. Discard damaged fruit.
- Cover with cold water in a clean container in the fridge. Change water daily for 10–14 days.
- Boil brine water with salt and cool completely. Add vinegar. Drain olives and cover with brine in clean jars.
- Refrigerate for at least 6–8 weeks until bitterness has sufficiently reduced. Keep submerged and use a clean spoon.
✳ From the kitchen
Active time excludes weeks of curing. Timing varies with the olives; keep this version refrigerated.
Tradition reference
Government of Malta · Traditional agro-food consultation collection, 2024 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.