Achari olives from Spain

Recipes-Olives from spain
  • 40 pcs (150 g) Green and black OLIVES FROM SPAIN (pitted)
  • 4 tbsp Olive oil
  • 1 cup Vinegar
  • 1 tsp Mustard seeds
  • 1 tsp Salt
  • Pickling spices
  • 1 tsp Mustard seeds
  • 1 tsp Fenugreek seeds
  • ¼ tsp Asafoetida
  • 2 tsp Red chilli powder
  • 2 tsp Cumin seeds
Preparation time:
30 minutes
3-4 portions
Level of difficulty:
  • Dry roast all pickling spices, except the red chilli powder. Coarsely grind these spices and mix the chilli powder with them.
  • Heat olive oil in a pan and stir fry the pitted olives for 3-4 minutes. Take the olives out.
  • In the same pan, add mustard seeds and let them splutter, then reduce the flame to simmer and add the ground powder in oil with salt, once the oil separates from the spices – add the vinegar and keep stirring for 10-15 minutes on low flame.
  • Now add the olives and give it a stir. Take it off the heat, let it cool down and then preserve it in an airtight glass container.
  • Achari olives can be served from the next day. They’ll be well pickled in 48 hours.