Homemade Taggiasca Olives in brine are the best!
- Taggiasca olives
- 100g of salt per liter of water
- 1l water
- Thyme, oregano, laurel
Put the olives in a container with water and change the water every day.
After 10 days put the olives in jars and soak them in water previously boiled with salt (100g of salt per 1lt of water).
After 40 days, olives lose their bitter taste, so redo the same brine adding herbs this time and seal the jars. Olives in this brine will last for a very long time.
A white layer on the surface is normal and can be simply removed with a spoon.