Curing Fresh Olives at Home
Raw olives straight from the tree are inedible. To make them useful, you have to flush out the bitterness, which requires a steady environment and enough time for the fruit to soften and mellow.
Consistency is the foundation of a good cure.
Ensure your fruit is unblemished and firm. Bruised olives will turn mushy in the brine and compromise the entire jar.
- glass fermentation jars with airtight lids
- stainless steel knife
- non-reactive mixing bowl
- cheesecloth or clean kitchen towel
What goes in.
- 5 lbfresh, firm olives (unblemished)
- 1 cupcoarse sea salt
- 1 gallonnon-chlorinated water
- optionallemon peel, fennel seeds, or bay leaves for finishing
Maintaining Salinity
A standard 10% brine—roughly 1/2 cup of salt per gallon of water—prevents spoilage while allowing the natural fermentation process to tame the bitterness.
The method.
Prepare the fruit
Wash the olives thoroughly. If using the water-cured method, make two shallow vertical slits in each olive with a knife to help the brine penetrate the flesh.
Submerge
Place olives in clean jars. Pour your prepared brine over them, ensuring they are completely submerged. Use a small glass weight or a cabbage leaf to keep them below the waterline.
Monitor and refresh
For the first two weeks, replace the brine every three days. After that, refresh the brine once a week. Taste an olive after four weeks; it is ready when the harsh bite has faded to a mild tang.
Finalize
Once cured, pack the olives into clean jars with fresh brine and optional aromatics. Refrigerate and let them rest for another week before eating.
When it doesn't go to plan.
Use filtered or spring water; the chlorine in tap water can interfere with the beneficial bacteria needed for the cure.
Keep jars in a cool, dark place away from direct sunlight to maintain a stable temperature.
White film on the surface, known as kahm yeast, is generally harmless, but skim it off immediately to keep the smell clean.
The ones that keep coming up.
How do I know if they have gone bad?
The olives should smell clean and tangy. If the contents of the jar become slimy, emit a foul odor, or show dark fuzzy mold, discard the entire batch.
Can I use iodized table salt?
Avoid it. The iodine and anti-caking agents in table salt can discolor the fruit and make the brine cloudy.
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