Ecco qui la nostra ricetta con l’aggiunta in superficie delle foglie della malvarosa (P. graveolens).
500gr olive verdi
Sale fino
Acqua
Pepe in grani
Foglie di malvarosa (P. graveolens)
In una ciotola, mettere le olive con acqua e sale e lasciare riposare per 24 ore. Nei successivi 40 giorni, lasciare macerare le olive, cambiando l’acqua salata ogni settimana e assicurandosi che le olive siano sempre completamente sommerse.
Trascorso questo tempo, preparare la salamoia: portare a bollore 1 litro di acqua con 100gr di sale e lasciare raffreddare.
Mettere le olive e la salamoia nei barattoli di vetro, precedentemente sterilizzati. A questo punto si possono aggiungere il pepe in grani e per ultime le foglie della malvarosa (P. graveolens), coprendo tutta la superficie.
In questo modo le foglie, non solo rilasceranno il loro profumo, ma terranno le olive completamente sommerse e impediranno la formazione di muffe, grazie alla loro proprietà antisettica.
Chiudere i barattoli e disporli rovesciati per almeno 20 minuti.
Conservare le olive per circa un mese prima di consumarle.
Malvarosa – vivaio specializzato nella vendita di gerani e gelsomini rari e da collezione.
P.I: 03508850876 – Via San Martino 3, Carruba di Giarre (CT) – Tel: (+39) 333.3609481 – Mail: info@malvarosa.it
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