Description
A comprehensive guide to curing olives at home using natural ingredients for a unique flavor.
Ingredients
Scale
- 4 cups mature green olives (e.g., Castlevetrano or Super Colossal Sevillanos)
- 3 tablespoons food-grade sodium hydroxide (lye), divided
- Water (for soaking and rinsing)
- Salt (for brining)
- Optional additions: herbs (like oregano or thyme), garlic, lemon zest
Instructions
- Rinse the olives under running water to remove any dirt.
- Mix 1 tablespoon of lye with 1 quart of water and pour it over the olives. Soak for 12 hours.
- Drain the olives and prepare another lye solution. Soak for an additional 12 hours.
- Rinse and then soak olives in fresh cold water, changing the water three times a day for the next four days.
- Taste an olive to check for bitterness; soak longer if needed.
- Mix 6 tablespoons of salt with 1 gallon of water for brine. Soak olives in this solution for three days.
- Store olives in the brine in a cool place or refrigerator. Consume within two months for best flavor.
Notes
Ensure to wear gloves and goggles when handling lye. Olives improve with time, so consider making them ahead for gatherings.
- Prep Time: 30
- Cook Time: 20
- Category: Condiment
- Method: Curing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 0g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cured olives, Mediterranean, home cooking, preservation, olives
