RM#2 Day 4 - Olive Pickles

Olives are highly rich in Iron n vitamin E.. Olive is the fruit of the Olive tree..these olives can be marinated n served as salads r else an appetizier among the italians...i tried out as pickles..Green olives will usually be firmer in texture after curing than black olives. Olives can be flavored by soaking them in various marinades..Olive oil is rich in antioxidants, which help to fight of free radicals causing damage to cells. It may help lower blood pressure and may protect the body against cardiovascular disease...olive oil has been added to soaps, shampoos and conditioners due to its rich, moisturising properties. It has also been used in cosmetics and as fuel for oil lamps,...here we go for the pickles..

20 nos Seedless olives

For spice powder:
1tsp Mustard seeds
1 sp Fenugreek seeds
1/4tsp Asafoetida
3 tsp Red chilli powder
1 tsp Cumin seeds

For tempering:
3tbsp Olive oil
1/cup Vinegar
1tsp Mustard seeds
3tsp Salt

Dry roast everything for spice powder except the red chilli powder..grind everything finely as powder...cut the seedless olive into two equal pieces...

Heat oil in a pan n fry the seedless olives for 5 minutes...take off from the oil n keep aside...now add the mustard seeds from ingredients 3 n let it splutters, once they done add the grinded powder in oil with red chilli powder n salt , keep the flame as simmer, stir them continously...be alert coz the powder may turns dark..to avoid this stir them well n continously..once the oil get separates from the grounded powder, add the vinegar n stir them well for 20 minutes in low flame...

Once everything is well cooked add the fried olives with them..stir them in low flame too..check for salt in case if u felt , not enough can add salt as per taste..allow them to cool for an hour n store it in a air tightened container..

Spicy olive pickles is ready...can serve them from the next day..will be very good...

Notes:
Use always dry spoons while serving pickle..else they may spoil the pickle..
Can conserve them in fridge too..
Can use them until 3 months..
Vinegar is a good preservatory for pickles...


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