How to cook olives

olive

The olive is one of the evergreen oily plants, and the olive tree, in turn, is one of the perennial trees. There are also many varieties of olives that are divided according to the scope of their use. Olives do not contain fats that harm the body, but they do contain monounsaturated fats, which in turn reduce a person's risk of an increase in cholesterol or atherosclerosis.

Black olives, in particular, are distinguished by their great richness in dietary fiber and iron. Therefore, black olives are a useful food source for those who suffer from constipation, and they also protect against colon cancer. We point out that some studies have shown that a person's regular consumption of black olives gives the bones strength, which reduces the person's risk of osteoporosis.

Olives are often eaten as a kind of appetizer, and this does not mean that olives should be limited to this form, as it is also possible to eat them in their cooked form, and here we will discuss how to cook olives, and dishes in which olives can be cooked.

Before we add the olives and use them in their cooked form, by adding other ingredients, we must be careful to get rid of the saltiness of the olives. We can remove the salinity of the olives, by boiling the olives in water three times in water, or by marinating the olives without the core in water for two days, with the need to change the water during that period.

Olive tagine with kofta

Ingredients

• 500 grams of olives
• eggs, 1 count
• XNUMX tablespoon of ghee
• 200 grams of minced meat
• Small onion, cut into small pieces
• A cup of vegetable oil for frying
• Cinnamon stick
• Black pepper and salt
• Islands, number 2

to prepare

• First, we boil the olives in water, as previously mentioned, three times to get rid of their saltiness.
• Then we move on to mixing the minced meat with salt, black pepper, eggs well, so that the meat is then formed into small balls and we leave them aside.
• On the fire in a saucepan, put the oil, ghee, and onions, with the addition of pepper, salt and cinnamon, and fry well.
• After frying the previous ingredients, add a small amount of water, and later the carrots that we cut into slices, then the olives, and the meatballs.
• And on a quiet fire, we leave the olive tagine with the kofta until it is level.

How to pickle black olives

• Remove the neck and leaves of the olives after choosing the right ones, and then wash them well with water.
• On the cutting board, place the olives on it, in order to make three slits with the knife in each grain.
• In a bowl containing 10 cups of water, and then half a cup of salt, soak the olives.
• Taking care to change the brine on a daily basis for a period of 10 days.
• On the tenth day, taste an olive, in order to make sure that the bitterness has disappeared, and in the event that the bitterness has disappeared, pick the olive in its final form.
• To pickle the olives in their final form, heat the water according to the amount you need in a saucepan.
• Later, add a cup of coarse salt to the water, and for every ten cups of water, a cup of vinegar, and leave the water until it boils.
• In the last step, put the olives in the pickling jars, with lemon slices placed between its layers, and then pour the mixture of water, salt and vinegar that we prepared.

Note: Jars of pickled olives are left for 3-4 weeks until after that they are ready to eat.