Wild Olive Pickle/Jolpai er Achar

The olive, botanical name Olea europaea, meaning “European olive”, is a species of small tree in the family Oleaceae, found traditionally in the Mediterranean Basin. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa.

Sour, spicy and sweet pickle from this olive is very good texture and tested with khichuri, rice-dal, biriyani.


  • 500 gm olive
  • 4-5 red chilli
  • 3 table spoon panch phoran
  • 1 tsp garlic paste
  • 1 tsp turmaric powder
  • 1 tsp cumin seed, corriendar seed, red chili and panch phoran (all roasted)
  • 1 pinch salt
  • 1/2 cup jaggery
  • 2 table spoon sugar
  • 1 tbsp mustard oil


  1. Boil the olives. Ones cold smash each olive with hand. Heat mustard oil in a deep bottomed pan, then add panch phoran, whole red chilli and garlic. Stir finely.
  2. Then add roasted red chilli, cumin, coriander, turmeric powder & salt to it & stir well so that spices are induced well in olives & cook till the olives are boiled.
  3. When the olives are boiled & have turned soft, add jaggery and sugar to it & mix it well. When the jaggery is mixed well & mixture turns thick, add vinegar [it will help keeping the pickle longer] & leaves the side of pan, remove the mixture from heat sauce. And your tangy & sweet Olive Achaar is ready to serveand store in the jar!




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