Curing Olives Recipe

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Curing Olives

Contributed by: Melinda

We planted a few Picual olive trees after we got back from Spain. Spanish olive oil is outstanding, but we wanted to use the fruit for curing. The flavor of these olives is supreme and the process is very simple.

Fresh ripe olives - mix enough brine to immerse olives

Kosher Salt
Water

Wash and drain olives
Cut a slit lengthwise down one side of the olive, using care not to cut into the pit
Dissolve 1/4 cup kosher salt in 1 quart of fresh water
Place olives in a crock (or as I do in a clear glass vessel) and pour brine over the top
Lay a heavy plate over the top of the olives to keep them submerged in the brine
Place in a cool, dark place for 1 week
Drain and rinse olives and repeat the brining process
Continue to drain, rinse and re-brine each week until olives have lost most of their bitterness
Begin tasting olives at about 4 weeks

To store olives: Use half strength brine solution and store in the refrigerator. Rinse and replace solution every month or if you see solids forming in the brine.

Questions about this recipe?