Asian olive is a bit different, in terms of texture and in terms of taste. It is a lot of sourer and not very soft. We don't usually prepare many dishes with olives. But pickles, for sure.

We usually love to have some olive pickles with rice and curry. And sometimes we put raw olives in the lentils too.

It's ripe olive season here in Bangladesh. So olives are very available in the market and the price is very reasonable. I bought some olives a few days ago to make some pickles out of it. I'm sharing my recipe.

What we need?

• Olives
• Vinegar
• Sugar & Jaggery
• Blend of ground spices
• Dried chili
• salt
• Indian five spices blend (Pach Foron)
• Tamarind
• Mastered oil
• bay leaves

How to prepare?

Take some raw olives and wash them well. Steam it with a pinch of salt for a few minutes. It will reduce the bitterness and will make it soft.

I have used 1/2 kg of olives and boiled it for three minutes.

I'm using a sourced image for showing your the first step of boiling the olive because I forget to capture that.

Heat your pan and put three tablespoons of mastered oil. Put red dried chili, pach foron (Indian five spices blend), bay leaves into the oil. Make it crispy and put the boiled olives into it. Give some salt as per your taste and mix it well.

Bay leaf, chilli, and Indian five spices

This is how it will look like after you put everything into it.

Put some ripe tamarind and a good amount of sugar. I have used one and a half tamarind and 1/2 kg of sugar.

Tamarind

Jaggery

Blend of ground spices

Also, don't forget to put jaggery into the pickle. It gives a fine texture in it and makes the flavor authentic.

Put some vinegar and cook for a while with the lid on.

This is how it will look like after cooking for a while.

What we need to know?

The color will come dark after the process is done. You have to wait for an hour to chill. It's better to preserve it in a glass jar. Also, if you can put the jar int the sun for several days the taste will come out better. Also, it reduces the change to spoil the pickle after a few days.

It's a pure Bangali recipe. But I hope anyone would love the sweet and sour taste. Try it. You wouldn't be disappointed.

THANKS FOR READING

Much Love

Who I am?I'm a Mom of a toddler son, have a vast experience working with HR in a multinational organization. Also, I have a good knowledge of Public Administration. I'm life & nature enthusiasts, eager to learn human psychology, trying to live mindfully and a positive learner.

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