how to cure green olives

Curing the Olives Once the bitterness is gone, you are ready to place the olives in a brine. For a brine-cure, place the prepared olives in a mixture of 1 part salt to 10 parts water, making sure they're submerged, and leave for 3 to 6 weeks, changing the brine every week and shaking the pan once a day.

1. How do you treat olives to make them edible?
2. How do you preserve green olives at home?
3. How do you treat cracked green olives?
4. How do you dry cure olives?

How do you treat olives to make them edible?

Harvested olives must be “cured” to remove the bitterness in order to make them palatable. The most common curing processes use brine, dry salt, water, or lye treatments. During these curing processes the water-soluble oleuropein compound is leached out of the olive flesh.

How do you preserve green olives at home?

Put the olives in a big jar or in separate jars. Pour cold water over them and make sure they are all covered. It is a good idea to weigh them down with something like a small plate or grape leaves (that's what my mom does). Let them sit for 10 days, changing the water at least once a day during this time.

How do you treat cracked green olives?

For cracked olives, when they're ready to eat, transfer to a brine that's less salty to keep for long periods.

1. Wash the olives. ...
2. In a pan, soak the olives in brine (1 part sea salt to 10 parts water). ...
3. Cure the olives for 3 weeks, shaking the pan each day and changing the brine each week, then taste for bitterness.

How do you dry cure olives?

Glass Jar or Crock Method

Cover the layer of olives with more salt. Add another layer of olives. Repeat until all the olives are completely covered in salt. Leave at room temperature, stirring the olives or shaking the jar once a day and adding more salt if necessary to keep the olives covered.