How to Cure Olives

When you open a jar or can of olives, you probably don't think much about curing your own olives at home. Take some time and have some patience and you will have some delicious olives from your own kitchen. Follow the steps below to cure olives.

Difficulty: Moderate

Instructions

Things You'll Need:

• Raw olives
• Water
• Kosher salt
• Pan
• Refrigerator

1. Grow your own olives or purchase them from www.beadcreation.tripod.com. Olive harvest season is from September through November so you need to plan ahead to cure olives.

2. Wash olives thoroughly and, with a rubber mallet, crack through the meat of the olive just until it softens slightly.

3. Place olives in a pan and cover with water until all olives are submerged. Change water twice a day until the olives are no longer bitter. This process should take approximately 5 days.

4. Empty water from the pan and cover olives with a brine that is made from one part kosher salt to 10 parts water. Let them sit for 4 to 5 days. until olives are salted to your taste.

5. Transfer olives to a brine of 1 part kosher salt to 20 parts water to store in refrigerator.

Tips & Warnings

• Add lemon rind to the brine mixture to impart a citrus taste to the cured olives.
• Never eat a raw olive. They are one of the most bitter foods you will find.
• You must eat the home cured olives within 2 to 3 months. There is a question of food safety after that time.

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Resources

• Olive curing information

[sueko]

on 9/7/2008 This is a good start. But when do you pick olives? Are they hard? Soft? Green? Black? How do you make the Morrocan style olives? Kalamata style? Greek sun cured?