Curing Fresh Olives
Curing olives is a game of patience that strips the intense bitterness out of fresh fruit through a simple water-soaking process. You submerge raw, hand-cracked olives in fresh water, changing it daily for two to three weeks until the bitterness fades, before finishing them in a salty brine.
Raw olives are inedible
Do not skip the testing phase; the time required depends entirely on the variety and size of the olive. You need a dedicated space in your kitchen for jars that stays out of direct sunlight.
- Heavy wooden mallet or meat tenderizer
- Two 1-quart glass canning jars with lids
- Large mixing bowl
- Fine-mesh strainer
What goes in.
- 2 lbfresh raw green olives
- 1/2 cupsea salt, non-iodized
- 4 cupsfiltered water
- 2 tbspextra virgin olive oil
Maintaining the salinity
Your final brine should be salty enough to float an egg, which ensures the olives stay firm and safe while sitting in the jar.
The method.
Crack the olives
Place an olive on a cutting board and strike it once with the mallet just until the flesh splits and the pit is exposed. Do not smash it into a pulp.
The water soak
Submerge the cracked olives in a large bowl of cold water. Change the water completely every 24 hours. Keep the olives weighted down with a small plate so they stay fully submerged.
Test for bitterness
After 14 days, taste one. If it still makes your mouth pucker, continue the daily water changes for another week.
Prepare the brine
Dissolve the salt into the water. Drain the final soak water from the olives and pack them into clean jars. Pour the brine over the top until the olives are covered.
Seal and rest
Pour a thin layer of olive oil over the top of the brine to create a seal. Close the lid and store in a cool, dark place for one week before eating.
When it doesn't go to plan.
Always use non-iodized salt, like pickling or sea salt; iodine can darken the olives and cloud the brine.
If you see a thin white film on the surface of the brine during the final curing stage, discard the top layer of oil and skim it off; it is often just harmless yeast.
Add a sprig of fresh rosemary or a crushed clove of garlic to the jar during the final brining stage for flavor.
The ones that keep coming up.
Can I use table salt?
Avoid it. The anti-caking agents and iodine in standard table salt can cause the brine to turn murky and the olives to soften.
How do I know when they are ready?
The flesh should be tender, and the harsh, soapy-tasting bitterness should be entirely replaced by a clean, savory finish.
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