Curing Fresh Olives at Home
Raw olives straight from the tree are inedible due to oleuropein. The curing process is a test of patience, requiring nothing more than water, salt, and time to unlock the flavor hidden inside the fruit.
Patience is your primary ingredient
Different varieties require different methods, but the water-cure is the most forgiving for beginners. Expect the olives to remain bitter for several weeks before the transformation sets in.
- Glass jars with wide mouths
- Non-reactive weights or small plates
- Cheesecloth or muslin
- Large colander
What goes in.
- 5 lbsfresh, unblemished olives
- 1 cupcoarse sea salt
- 1 gallonfiltered water
- as neededextra virgin olive oil for finishing
Leaching the Bitterness
The secret to a successful cure is consistent water changes to draw out the oleuropein; if you miss a day, the bitterness will stall in the fruit.
The method.
Prepare the fruit
Sort through your harvest and discard any bruised or damaged fruit. Use a clean needle to prick each olive twice to allow the water to penetrate the skin.
The first soak
Place olives in a large glass jar and cover completely with cold water. Place a small plate on top to keep them submerged. Change the water every single day for two weeks.
Taste test
After two weeks, bite into one. If the bitterness is still sharp, continue the daily water changes for another week. The fruit should feel softened.
Prepare the brine
Create a brine using a 1:10 ratio of sea salt to water. Boil the water to dissolve the salt, then let it cool completely before pouring over the drained olives.
Final cure
Seal the jars and store them in a cool, dark place. Wait at least one month before serving. The olive flesh should be firm but no longer acrid.
When it doesn't go to plan.
Always ensure the olives stay submerged beneath the surface of the brine to prevent mold.
Add strips of lemon peel or sprigs of dried rosemary to the jar during the final brine stage for added character.
If you see a thin white film on the surface, skim it off, but if the brine becomes cloudy and smells sour, discard the batch.
The ones that keep coming up.
Can I use iodized table salt?
Avoid it. The additives in table salt can cloud your brine and may darken the color of the olives.
Why did my olives turn soft?
Softness usually indicates the water was too warm during the initial soaking phase or the fruit was over-ripe at harvest.
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