Olive Pickle Recipe: A Flavorful Condiment For Your Meals

Olive pickle is a tangy, spicy, and tasty condiment that can elevate any meal, whether it's a simple sandwich, a bowl of rice, or a traditional Indian thali. Made with fresh or preserved olives and an aromatic blend of spices, this pickle is perfect for those who love bold, zesty flavors.

In this article, we’ll walk you through an easy recipe for homemade olive pickle that’s both delicious and versatile.

Ingredients

To make a batch of olive pickle, you’ll need the following ingredients. Feel free to adjust the spice levels based on your personal preference.

• 250 grams of olives (green, black, or a mix): If using fresh olives, soak them in brine to reduce bitterness before using. If using store-bought preserved olives, rinse and pat them dry.
• 3 tablespoons mustard oil: Mustard oil adds a pungent, traditional flavor to the pickle. You can use any neutral oil if mustard oil is unavailable.
• 2 tablespoons lemon juice or vinegar: This adds tanginess and helps reserve the pickle.
• 1 teaspoon mustard seeds: These give the pickle a nutty, spicy kick and enhance its aroma.
• 1 teaspoon fenugreek seeds (methi): Fenugreek seeds enhance a subtle bitterness and depth of flavor to the pickle.
• 1 teaspoon fennel seeds (saunf): Fennel seeds impart a sweet, aromatic flavor.
• 1 tablespoon red chili powder: Adjust the quantity to control the heat level of the pickle.
• 1 teaspoon turmeric powder: Turmeric adds color and a warm, earthy flavor.
• 1 teaspoon salt (or to taste): Essential for seasoning and preserving the pickle.
• 1/2 teaspoon asafoetida (hing): This adds a sole umami flavor and aids in digestion.

Instructions

Prepare The Olives:

• If using fresh olives, soak them in salted water for at least 24 hours to reduce their natural bitterness. Drain and rinse the olives before use.
• If you are using store-bought, brined olives, give them a quick rinse and dry them with a clean kitchen towel to remove extra moisture.

Roast The Spices:

• Heat a pan over medium flame and dry roast the mustard seeds, fenugreek seeds, and fennel seeds until they become aromatic. Be careful not to burn them. This step improves the flavor of the spices.
• Let the roasted spices cool down, and then grind them coarsely using a mortar and pestle or a spice grinder. Set aside.

Prepare The Oil And Tempering:

• Heat mustard oil in a pan until it starts to smoke slightly. This step reduces the pungency of the mustard oil.
• Lower the heat and add asafoetida to the oil. Let it sizzle for a few seconds, then add the ground spice mix to the pan. Stir well to combine and issue the spices’ aroma.

Add The Olives And Seasonings:

• Add the prepared olives to the pan and stir to coat them evenly with the spice mixture.
• Sprinkle red chili powder, turmeric powder, and salt over the olives. Mix everything thoroughly so that the olives are well coated in the spices.
• Cook the combination on low heat for about 5-7 minutes, stirring occasionally, to ensure that the olives absorb the flavors.

Add The Tangy Element:

• Remove the pan from the heat and let the mixture cool slightly.
• Add lemon juice or vinegar to the cooled olive mixture. This not only adds a tangy flavor but also acts as a natural preservative, extending the shelf life of the pickle.

Store The Pickle:

• Transfer the olive pickle to a clean, dry, airtight glass jar. Make sure the jar is totally moisture-free to prevent spoilage.
• Let the pickle sit at room temperature for 2-3 days, shaking the jar occasionally to distribute the flavors evenly. The flavors will develop and intensify over time.

Serving Suggestions

• Olive pickle can be enjoyed with a wide variety of dishes. Pair it with rice, flatbreads like chapati or naan, or use it as a tangy supplement to curries and dals.
• You can also add it to sandwiches, burgers, or wraps for an extra kick of flavor.

Tips For Making The Best Olive Pickle

• Adjust Spices to Taste: If you prefer a milder pickle, reduce the amount of red chili powder. For an extra spicy version, add finely chopped green chilies.
• Oil as a Preservative: Ensure that the olives are well coated in oil to extend the pickle's shelf life. The oil acts as a barrier, protecting the pickle from moisture and bacteria.
• Storage: Always use a clean, dry spoon to take out the pickle from the jar. This will prevent pollution and help the pickle last longer.

Conclusion

Making olive pickle at home is simple and rewarding. With its vibrant flavors and satisfying crunch, this pickle is sure to become a main in your kitchen. Not only does it add a burst of flavor to your meals, but it also provides a healthy dose of antioxidants and beneficial fats from the olives. Give this recipe a try and enjoy the tangy, spicy goodness of homemade olive pickle!