Curing Raw Olives and Nuts
Curing raw olives requires a weeks-long process of leaching out oleuropein using water or brine, while curing raw nuts like walnuts or almonds involves drying or light roasting to stabilize the oils and crisp the texture. Olives pulled directly from the tree are inedible due to extreme bitterness, and raw, fresh-harvested nuts need moisture reduction to prevent mold and develop depth.
Patience is your primary ingredient.
Olives cannot be rushed, and nuts must be handled with care to avoid rancidity. Ensure your containers are glass or food-grade plastic to prevent metallic off-flavors.
- glass jars with non-reactive lids
- heavy weight for submerging
- large mesh sieve
- baking sheet
What goes in.
- 5 lbfresh raw olives (green or black)
- 1 lbraw in-shell nuts (walnuts, pecans, or almonds)
- as neededkosher salt (non-iodized)
- as neededfiltered water
Keeping the olives submerged
Any olive touching air will oxidize and turn mushy or grow surface mold. Use a small glass weight or a heavy-duty freezer bag filled with brine to keep every single olive beneath the water line.
The method.
Prepare the olives
Score each olive with a small paring knife, cutting two or three slits around the equator. This allows the water to reach the pit and extract the bitterness.
Water-curing
Submerge the scored olives in a jar of fresh water. Change this water every 24 hours for 14 to 20 days. Taste one; if it still bites your tongue, keep going.
The final brine
Once the bitterness is gone, pack the olives into a jar with a 10 percent salt brine (100g salt per liter of water). Let them rest in a cool, dark place for another week before eating.
Drying raw nuts
Spread raw, freshly hulled nuts in a single layer on a baking sheet. Place in a warm, dry area with good airflow for 48 hours. If the shells are on, keep them in a mesh bag hanging in a dry, ventilated room.
Stabilizing
Test the nut meat; it should snap cleanly without any soft or chewy resistance. If they remain soft, place them in an oven at its lowest setting—usually 150°F—for 1 to 2 hours.
Other turns to take.
Brine-Cured Olives
Instead of water-curing, place olives directly into a 10 percent salt brine from day one. This takes significantly longer but creates a firmer texture.
Spiced Nuts
After drying, toss nuts with a thin glaze of egg white and smoked paprika, then roast at 300°F for 10 minutes to set the coating.
When it doesn't go to plan.
Always use non-iodized salt, as iodine can discolor the flesh of olives.
If a white film develops on the surface of the olive brine, skim it off; if it looks fuzzy or smells like sour socks, discard the batch.
Store finished olives in the refrigerator to stop the curing process and maintain texture.
The ones that keep coming up.
How do I know if my olives are cured?
The flesh will pull away from the pit easily, and the harsh, numbing bitterness will have mellowed into a clean, slightly saline flavor.
Can I use tap water?
Use filtered or spring water. Chlorine in tap water can interfere with the natural fermentation and affect the flavor of the final product.
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