Olive Pickle | How to make Olive Pickle

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ByMili Dutta
Created on 10th May 2017
  • Olive Pickle, How to make Olive Pickle
Olive Pickleby Mili Dutta
  • Olive Pickle | How to make Olive Pickle (4 likes)

  • 0 reviews
    Rate It!
  • By Mili Dutta
    Created on 10th May 2017

About Olive Pickle

My grandmother's recipe. This pickle can be kept for 1 to 2 years.

Olive Pickle is a delicious and yummilicious dish which is one of the popular dish of Indian. Olive Pickle is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Olive Pickle is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 30 minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Olive Pickle. It is an amazing dish which is perfectly appropriate for any occasion. Olive Pickle is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Olive Pickle is an art and while preparing this dish you can feel the aroma of this delicious Olive Pickle. Surprise your family and friends by preparing this hotel style Olive Pickle at your home.

  • Prep Time30mins
  • Cook Time30mins
  • Serves10People
Olive Pickle

Ingredients to make Olive Pickle

  • 500 gm olive
  • 2 tsp Red chilli powder ( I added 1 tsp kashmiri red chilli for colour.)
  • 1/2 tsp Onion seeds
  • 1 1/2 tsp Saunf
  • 1 tsp Haldi
  • 2 tsp Mustard seed
  • 1 tsp Ajwain
  • 1 Fenugreek seed
  • 2 cup Mustard oil
  • Salt to taste

How to make Olive Pickle

  1. Put cleaned Olives in a jar, add salt and mustard oil and keep under sunlight for 5 days. After 5 days make cut marks on these olives as shown in the picture.
  2. Coarsely grind mustard seeds, saunf, fenugreek seed, ajwain. Now add this to olives and mix well. Put the olives in the same jar and if needed, add more mustard oil and cover the lid. Keep in the sunlight for a week.

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