Preserves and pickles
How to Cure Green Olives (Traditional Method)
A classic, reliable method for curing green olives. We recommend using the amount of salt listed because it helps preserve the olives.
How to cure green olives with their pits — simple and authentic
Ingredients
Start here, then move straight into the method.
- 2 kg green olives
- Lemon, cut into quarters — use one lemon (4 quarters) per medium glass jar
- Salt, to taste
- Water
- Green or red hot peppers, as desired
- Olive oil
- For more long-term preserving methods, here’s how to can fresh corn: How to Can Fresh Corn
- To make olive salad see: Olive & Pomegranate Salad
Method
Follow the cooking sequence without leaving the page.
- Wash the olives, then gently crack each one to make a small slit — you can do this with a garlic crusher or a small flint stone.
- Then soak the olives in potable water for three days, changing the water every day to remove the olives' bitterness.
- Drain the olives and arrange them in glass jars for curing and storage — the olives should sit about 5 centimeters below the top of the jar.
- Add the chopped hot pepper and the pieces of preserved lemon.
- Cover the olives and everything in the jar with a solution made from one tablespoon of salt dissolved in one cup of water — salt to taste, and add more water if needed so the liquid stands about 4 centimeters above the olives.
- Pour a little olive oil over the surface to preserve the olives and prevent spoilage.
- Seal the jar tightly.
- Wait two weeks before the cured green olives are ready to eat.
- For more long-term food-preservation methods, here is how to preserve fresh corn: Canning Fresh Corn.
- For an olive salad recipe, see: Olive and Pomegranate Salad.
- #recipes# recipe# olives# green_olives# how_to_cure_green_olives# olive_curing_method# pantry_staple
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to Can Fresh Corn
- Olive & Pomegranate Salad
