Transform bitter fresh green olives into savory, table-ready delicacies using this traditional water-curing method. This recipe requires patience but yields incredibly flavorful results that far surpass store-bought versions. By regularly changing the brine over several months, you draw out the natural oleuropein bitterness, leaving behind a firm, meaty texture with a complex, nuanced flavor profile. Perfect for Mediterranean spreads, antipasto platters, or as a standalone snack. This method is entirely vegan and relies on simple pantry staples like uniodized salt and water. Ideal for home gardeners with olive trees or foraging enthusiasts looking to preserve their harvest.
Two Methods To Cure Olives – Country Living
Description
Transform bitter fresh green olives into savory, table-ready delicacies using this traditional water-curing method. This recipe requires patience but yields incredibly flavorful results that far surpass store-bought versions. By regularly changing the brine over several months, you draw out the natural oleuropein bitterness, leaving behind a firm, meaty texture with a complex, nuanced flavor profile. Perfect for Mediterranean spreads, antipasto platters, or as a standalone snack. This method is entirely vegan and relies on simple pantry staples like uniodized salt and water. Ideal for home gardeners with olive trees or foraging enthusiasts looking to preserve their harvest.Ingredients
Directions
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Place fresh green olives in a large, food-grade plastic bucket or glass jars.
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Dissolve 3/4 cup of uniodized salt in 1 gallon of water.
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Pour the initial brine over the olives, ensuring they are completely submerged.
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Insert a small, sealed food-storage bag filled with 1/4 cup of water into each container to weigh down the olives and keep them immersed in the brine.
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Screw on the lids loosely to allow gases to escape and refrigerate or store in a cool, dark place.
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After one week, drain the brine and replace it with a fresh mixture of 1 2/3 cups of salt dissolved in 1 gallon of water.
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After 15 days, drain and replace the brine again with a fresh mixture of 1 2/3 cups of salt per gallon of water.
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Continue to replace the brine at 1-month intervals for an additional two to three months, depending on desired bitterness.
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Taste test the olives after two months; they are ready when the bitterness is reduced to your preference.
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Once cured, drain the olives. To reduce saltiness further, soak them in fresh water for three days, changing the water daily.
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Store the finished olives in a jar with a solution of one part red or white wine vinegar to two parts water, floating a layer of olive oil on top to preserve them.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 93.8kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 2.8g14%
- Cholesterol 0.9mg1%
- Sodium 5.6mg1%
- Total Carbohydrate 11.6g4%
- Dietary Fiber 0.6g3%
- Sugars 10.3g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
