Description
Learn how to easily cure fresh olives at home to create a flavorful Mediterranean treat with this simple recipe for Home-Cured Olives.
Ingredients
Fresh Green or Black Olives:
2 pounds,
Sea Salt (non-iodized):
1/2 cup,
Filtered Water:
enough to cover,
Garlic (smashed, optional):
2 cloves,
Fresh Rosemary or Thyme (optional):
2 sprigs,
Lemon Peel Strip or Slice of Chili (optional):
1
Instructions
- Rinse the olives: Discard any bruised ones. Slice or gently crush for quicker curing.
- Prepare brine: Dissolve sea salt in filtered water to create a 10% brine.
- Brine the olives: Pour over olives, ensure they’re submerged. Add optional flavorings.
- Fermentation: Store at room temperature for 3-6 weeks, checking and adding brine weekly.
- Strain and store: Once ready, store in fresh brine or marinade in the fridge.
Notes
- Use non-iodized salt and filtered water for best results.
- Taste weekly to track curing progress.
- Green olives may take longer than black to cure.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5 olives
- Calories: 40
- Sugar: 0g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
