brining green olives

This is a long-term, brine cure for green olives. It is very traditional and only requires time and a cool place, under 75°F. Know that olives started in fall are not normally ready until spring. Mold is normal. Skim it off.

Brine Cured Green Olives

green olives

salt

water

distilled vinegar

Assuming you&#039;ve already checked your olives for worm scars (see headnotes), discard any with too many blemishes. Place the olives in a stoneware crock or large glass jar with a lid carefully. Fresh olives actually do bruise easily.

Mix the vinegar, salt and water together. No need to boil, as it will dissolve at room temperature. Pour this over the olives, making sure they are submerged by at least 2 inches. Add more brine in the same ratio if need be.

Chances are the olives will float. You need to keep them away from air, so I put a plate over them that is just about the size of the jar or crock. You can also use a plastic bag filled with water to keep the olives away from air. Once the olives are submerged, cover the jar or lid (lightly screw on the top if there is one) and place the container in a cool, dark place. A basement is ideal. You don&#039;t want them to ever get beyond 75°F if you can help it, because at higher temperatures the olives can go soft. Since this is a wintertime cure, it should not be a problem. Low temperatures are fine, just don&#039;t let them freeze. Let them sit for several months.

As time passes, you will see a scum of mold and weirdness form on the top. This is normal. Skim it off once a week and you&#039;ll be fine. At some point the brine itself will get pretty icky. I like to change the brine every month or so, but this is not strictly needed. The olives are done when they are no longer bitter, anywhere from 2 to 4 months.

Only now do you add other seasonings, like chile peppers, black peppercorns, herbs or citrus peel. Do this in a fresh brine, and let this new, flavorful brine sit 2 weeks before serving. Store the olives in this brine, in a cool place or refrigerator, for up to 2 years. I keep them in quart Mason jars.

I did not cut my olives and brined them. Now they are VERY SALTY, so salty it takes away from the flavor.- is that normal and if so how do I get some of the saltiness out?

thank you...

Thanks!  Next question.  You mention oil curing black olives.   Does this brining recipe not work for black olives then?

Thanks for this great recipe!  One question:  How long can the brined olives last if they're property stored?

I have cured my olives several times. Using the lye method. Can you send me your recipe? I have moved to Texas and some things have been lost. If not I will use your water method, but prefer the other.
They have always turned out great. I know some people think they are poison so I don’t tell them how I did it. ??? never had anyone get sick eating them and they do eat them!!!
Thank you,
Karen

Hi Hank, this article has been incredibly helpful. One quick question: have you ever canned the olives (in jars with the fresh brine and flavorings) so they can be stored at room temperature anywhere (not just in a cool place or the refrigerator)? Thanks!

I made these last year and they came out fabulous. we have had a tree 20 years and it was the first time we had tried and it was super easy and so delicious. Figured I had to comment as I came to find it a year on to use the same recipe again:)

Hi Hank 
I have to massive olives tree ready to pick  I live in NZ.
There ready to pick but only problem is that I'm going on vacation for 3 and a half weeks. 
my question is can I do the first part in a food grade bin and leave them for when I come back?

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