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Preserves
Plum Jam  
Kathy's Pickled Onions  
Kathy's Bread & Butter Pickles  
Freezing Fresh Blackberries  
Freezing Tomatoes  
Curing Olives  
Preserved Lemon  
Brandied Fruit  


Curing Olives

Contributed by: Melinda

My neighbor, Doris Trucco's husband Frank, used to cure his own olives. When my Frank told her he's looking for olives to try some, she gave him this recipe.

Alternatively, check out Frank's grandfather, Marino Crinella's recipe for curing olives.

Fresh olives
Lye
Salt
Water
  • Place olives in barrel or crock
  • Day 1 - Use 4 Tbl lye to each gallon of fresh water, using enough water to cover the olives. Let stand 24 hours, then drain and rinse.
  • Day 2 - Use 2 Tbl lye to each gallon of fresh water. Let stand 48 hours, then drain and rinse again. Change water for 5 days.
  • Day 9 - Use 3 Tbl salt to each gallon of water. Let stand for 24 hours and drain.
  • Day 10 - Use 4 Tbl salt to each gallon of water. Let stand for 24 hours and drain.
  • Day 11 - Use 5 Tbl salt to each gallon of water. Let stand for 24 hours and drain.
  • Day 12 - Use 5 Tbl salt to each gallon of water. Let stand for 24 hours. Do not drain.
  • The olives are now ready for use.

    Frank Trucco's seasonings:
      1/2 orange
      1 or 2 sticks cinnamon
      A few whole cloves
      Place in small pot with water and simmer for approx. 5 - 10 minutes. Strain through cheesecloth and add liquid to the olives. Tie the solids into a cheesecloth bag and add to the crock. This remains in the crock until the olives are used up.


    Questions about this recipe?

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