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Why are some foods such as olives preserved in or under a layer of oil?
Wiki User
∙ 12y ago
Crack each olive open and put into bowl of water, change water daily for a period of two weeks. After 14 days place in a solution of brine, 100g of salt per litre of water, leave for two days. Dry, and place in a solution of vinegar and water, 1 part water to 4 parts vinegar for 2 days. Drain and store them in olive oil and herbs to your taste. Or with brine again, covered with a layer of olive oil
Wiki User
∙ 13y ago
Wiki User
∙ 12y agoTo prevent spoilage, oil protects from oxygen.
Wiki User
∙ 9y agoPut olives in a salt solution; the concentration of salt is after you taste but not under 50 g/L.
Wiki User
∙ 13y agono
Wiki User
∙ 12y agoIN jars.
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