How To Cure Olives At Home - No Daily Wash Method

How To Cure Olives At Home - No Daily Wash Method

Telegraph Hill Style Olives

Easy. Fun. Enjoyable.

The easiest way of home processing olives is to naturally ferment them.  This produces great flavour and requires minimal inputs.  Daily changing of the water or brine is not necessary with this method.  Not only is this daily task a chore, it can soften the olives and reduce the flavour development.  The trade off for this no wash method is that washing speeds up the process, this no wash method will take longer for the olives to ferment, loose their bitterness and be enjoyable to eat.  

This kit can help make it super easy.  With detailed instructions and the correct container for the job.

Make a solution of salt and water, 10g of salt for every 100g of water (this is called 'the brine')

1.  After picking wash any dirt or bird deposits off the olives, then place your picked olives in a food grade container.

2. Pour your brine over the olives to cover.  Keep the olives under the top of the brine with a mesh net.

3. Loosely seal a lid over the container and place in your pantry

4. Leave the olives for 3 weeks to ferment and then tighten the lid.  If fermentation has not completed, it will continue the by product gas will build up in the container, regularly release this gas.

5.  After 2-3 months your olives will be ready to eat.

6.  Now store them in the fridge.

7. To serve drizzle with Extra Virgin Olive Oil and your favourite herbs and serve warmed.

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If that looks too easy, then try the below recipe from 'The Feast of the Olive'

Greek Style Olives

This is the most natural way of processing olives and we think delivers the best flavour.  The slashing of the olive will speed up processing time.  It is your choice to do it or not!

From: The Feast of the Olive by Maggie Blyth Klein (Aris Books)

The Author says:

For this recipe, choose olives that are red to dark red. Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container. Make a solution of 4 tablespoons salt dissolved in 1 quart water, and pour enough over the olives to cover; then weight the olives with a piece of wood or a plastic bag filled with water so that all of them are completely submerged. Store in a cool place, changing the solution once a week for three weeks. If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless. At the end of three weeks, taste one of the largest olives. If it is only slightly bitter (these olives should be left with a bit of a tang), pour off the brine and rinse the olives. If the olives are too bitter to be put in the marinade, rebrine and soak for another week; then rinse and marinate. Then marinate them with the proper amount of liquid to cover in a marinade made according to these proportions:


  • 1-1/2 cups white wine vinegar
  • 1 tablespoon salt dissolved in 2 cups water
  • 1/2 teaspoon dried oregano
  • 3 lemon wedges
  • 2 cloves garlic
  • Olive oil

Float enough olive oil to form a l/4-inch layer on top of the marinating olives. The olives will be ready to eat after sitting in the marinade for just a few days. Store, still in the marinade, in a cool pantry, or in the refrigerator. If kept too long, the lemon and vinegar flavors will predominate. So eat these within a month after they are ready.

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