Curing Fresh Olives
Curing olives is a game of patience that draws out the intense bitterness of the raw fruit using salt or water. By soaking them for several weeks and refreshing the brine or rinse frequently, you transform them from inedible, tannic fruit into a firm, salty staple ready for the pantry.
Mind the bitterness
Raw olives straight from the tree contain oleuropein, a compound that makes them aggressively bitter; the curing process is non-negotiable for palatability.
- glass fermentation jars with secure lids
- heavy-duty rubber bands
- cheesecloth
- colander
What goes in.
- 5 lbfresh, unbruised green or black olives
- 2 cupscoarse sea salt (non-iodized)
- 1 gallonfiltered water
- 1/2 cupwhite wine vinegar
Dilution is the work
The secret is consistency. You must physically replace the liquid every day for the first two weeks to actively wash away the tannins leeching out of the fruit.
The method.
Preparation
Sort through your harvest and discard any olives with soft spots or worm holes. Rinse them well and use a paring knife to make two small, shallow slits in the side of each olive to speed up the curing.
Initial soak
Place olives in your glass jars and cover completely with cold, filtered water. Use a weight to keep them submerged. Change the water daily for 14 days.
Brining
Prepare a brine of 1 part salt to 10 parts water. Pour this over the drained, rinsed olives, filling the jar to the neck. Add a splash of vinegar to the top of each jar to create an acidic barrier.
Maturation
Seal the jars and store in a cool, dark cupboard. Check them every few days to ensure the olives remain below the brine line. They are ready to eat once the texture is firm but yielding and the sharp, raw bitterness has faded, usually around the three-month mark.
Other turns to take.
Dry-Salt Cured
Toss olives in a mesh bag with a heavy layer of coarse salt, hanging the bag over a basin. The salt draws out moisture and bitterness over six weeks.
Cracked Cured
Briefly smash each olive with a mallet before soaking to drastically reduce curing time to about 10 days.
When it doesn't go to plan.
Always use non-iodized salt, as iodine can discolor the olives and change the flavor of the brine.
If you see white sediment at the bottom of the jar, it is usually just natural salt or yeast; if the brine turns cloudy or smells putrid, discard the batch.
Once cured, keep the jars in the refrigerator to halt the fermentation process and keep the olives firm.
The ones that keep coming up.
How do I know if they are ready?
Taste one. If your mouth feels a sharp, metallic sting, they need more time in the brine. If they are mild and salty, they are ready.
Can I use tap water?
Chlorine in tap water can interfere with the curing process and impart an off-taste. Stick to filtered or spring water.
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