Curing Your Own Olives
Fresh olives straight from the branch are not edible; they are waxy, bitter, and sharp. The process of curing is simply a matter of dilution and patience, allowing time for the natural oils and bitterness to exit the fruit.
Start with the right fruit
Ensure your olives are free of bruising or insect holes. You can cure them whole, but cracking them with a mallet speeds the process significantly.
- wooden mallet
- glass jars with tight-fitting lids
- non-reactive bowl
- kitchen scale
Maintaining the brine integrity
Use a 10 percent salt-to-water ratio. If the brine is too weak, the olives will soften and spoil; if too strong, the curing process stalls.
The method.
Crack the olives
Place each olive on a cutting board and strike it once with a wooden mallet. You want to split the skin without crushing the pit.
Water soak
Submerge the cracked olives in a bowl of cold water. Change this water every 24 hours for 10 to 14 days. Taste a small piece after the first week; when the sharpness has faded to a mild tang, you are ready for the brine.
Prepare the brine
Dissolve 100 grams of sea salt into every 1 liter of water. Ensure it is fully clear before pouring over the drained olives in your glass jars.
Final cure
Seal the jars and store them in a cool, dark place for another 10 to 14 days. The olives will firm up and absorb the salt.
Other turns to take.
Herb-Infused
Add dried oregano, lemon peel, or crushed garlic cloves to the jar during the final brine stage.
When it doesn't go to plan.
Always keep the olives completely submerged under the brine to prevent mold growth.
Use a clean weight, like a glass pebble or a smaller jar, to keep the fruit below the surface.
If you see a thin white film on top of the brine, skim it off; if the brine turns cloudy and smells sour, discard the batch.
The ones that keep coming up.
Can I use table salt?
Avoid iodized table salt, as the additives can cloud the brine and darken the fruit. Use pure sea salt or kosher salt.
How long will these keep?
Once cured, keep them in the brine in the refrigerator; they will remain firm for up to six months.
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