Curing Raw Mediterranean Olives
Fresh olives off the branch are inedible due to their intense bitterness. This process removes that compound, leaving you with firm, salty fruit ready for the table.
Patience is your primary ingredient.
The olives will be submerged for a long time; use glass containers to avoid metallic tastes and keep them in a cool, dark cupboard to prevent spoilage.
- paring knife
- large glass jars with lids
- cheesecloth
- colander
Slitting the Skin
You must cut the skin of each olive to allow the water to reach the flesh. A single shallow slit around the equator of the olive is sufficient.
The method.
Scarify the fruit
Use a sharp paring knife to make one or two shallow slits into each olive. Do not cut to the pit.
Begin the water soak
Place olives in the jar and fill with cold, filtered water. Cover with cheesecloth and a lid. Change the water every single day for at least 14 days.
Taste test
After two weeks, bite into an olive. If it is still intensely bitter, keep changing the water for another week.
Final brining
Once the bitterness is mostly gone, move the olives to a brine of 1 part sea salt to 10 parts water. Add a splash of vinegar or lemon juice to stabilize.
When it doesn't go to plan.
Always use non-iodized sea salt for the final brine to keep the liquid clear.
Ensure the olives stay fully submerged under the brine line; use a small weight if they float.
If you see a thin white film, it is usually harmless yeast, but rinse the olives thoroughly before serving.
The ones that keep coming up.
How do I know if the olives have spoiled?
If the olives become mushy or develop a strong, rancid, or 'off' odor that persists after rinsing, discard the entire batch.
Can I add herbs to the final brine?
Yes, once you move to the final salt brine, add lemon peel, rosemary sprigs, or bay leaves to the jar for extra character.
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