250 g of green olives
250 g of black olives
3 tablespoons of finely chopped salt
1 green pepper, finely chopped
1 garlic clove, mashed
1/4 cup of olive oil
1/4 cup of vinegar
black and orange peppercorns to taste
250 g of green olives
250 g of black olives
3 tablespoons of finely chopped salt
1 green pepper, finely chopped
1 garlic clove, mashed
1/4 cup of olive oil
1/4 cup of vinegar
black and orange peppercorns to taste
Core the olives
In a bowl, combine all ingredients, add the olives and mix well
Let it sit at room temperature for 2 days
Pack into sterilized jars, seal tightly, and store in the refrigerator
Serve within 8 to 10 days
