RECIPE: Home-Pickled Olives

home made pickled olivesThe tastiest olives are the ones you pickle yourself. Read on for ways of upgrading store bought olives too.

Olives are eaten with almost every meal in the Middle East, sometimes even at breakfast. Organically grown olives are the most delicious. Dried and salty or plump and succulent, glowing in gem-like green, black, brown, and purple, olives have their own displays in supermarkets and open-air markets everywhere (see Karin’s post on Israeli fresh food markets). Some people like their olives hot with fiery chilis. Some prefer them tangy with preserved lemons, or mellowed with bay leaves. You can pickle and season fresh olives by the kilo if you want, and it’s not hard.

It’s in autumn that olives are harvested and appear in the markets. But if you missed the season, a recipe for improving supermarket olives follows this one.

The olives marinate in plain salt brine, changed daily, for a week. During that time their original bitterness will leach out into the water. In the following 4-8 weeks, they marinate in fresh brine and seasonings.

Ingredients:

1 kilo fresh olives

water

salt

After a week, you will need:

Olive oil

4 cloves garlic, peeled and halved

1 lemon, sliced

chili peppers to taste

2 bay leaves

Optional: oregano, thyme, rosemary, grains of black pepper, allspice

Equipment:

Knife or clean rock

Mason jar or other large jar with a tight-fitting lid

Rinse the olives and drain. Discard any spoiled ones.

Either cut three slits in each olive or crush them with a clean rock, a few at a time. If crushing, only press hard enough to crack them open, not mash them.

Put the olives in the jar.  Cover them with water. Make sure there are none floating – weigh them down with a small saucer or drape a clean recycled plastic bag over the surface of the water to keep them under.

Change the water every 24 hours. Do this for a week.

The olives will lose their bright color as their bitterness leaches out. When the olives are uniformly darker, taste them to judge if they’re ready for brining. If they’re still bitter, soak them and change the water for another few days.

Once the olives are ready, drain them and put them in a large bowl while washing out their jar. Make a brine. This is:

10 grams of salt for every 100 ml. of water or  7 tablespoons of salt per half-cup of water.

Mix well.

Replace the olives in the clean jar. Pour the brine over all. Add herbs and spices to taste.

Cover the olives with plenty of olive oil to exclude air and prevent spoilage. Close the jar.

Leave it alone for a month, then taste an olive every week or so till you’re satisfied.

Always remove olives for serving with a clean, dry spoon. Keep the majority in their brine and seasonings – they will only improve.

How To Make Cheap Olives Delicious

Pour out the brine they came in, and as above, season with garlic, peppers, bay leaves, and lemon. Pour 1/4 cup dry red wine over them if you wish. Cover them with olive oil. Store in the fridge and eat after 1 day to allow the flavors to penetrate. The olives will stay good 1 week.

Enjoy!

More about olives and olive oil on Green Prophet:

Vegan Pesto Recipe

Olive Oil Pioneer Fixes His Heart

Image via enrique

Miriam also writes a food blog.

Facebook Comments

Comments

comments

5 thoughts on “RECIPE: Home-Pickled Olives”

  1. jennifer says:

    The recipe is completely WRONG !!!Way to much salt ! Acording to you,7 tablespoons of salt for 1/2 cup of water(125ml).So,for 1 cup(250ml)=14 tablespoons of salt !!! And for 1 litter (1 000ml)=14×4=56 tablespoons of water !!!!
    Do you realize what you are talking about?????

  2. Heidi says:

    7 tablespoons of salt per half-cup of water – this sounds like an awful lot. In fact the 7 tablespoons would overflow a half cup. Shouldn’t it be 1/2 litre?

    Many thanks
    heidi

  3. Vicky says:

    It tastes better with more bay leaves.

  4. Yes, that’s a tried a true method, Filo.

  5. Filo says:

    Another way to determine the determine the correct amount of salt is to add enough salt until an egg floats

Leave a Reply

Your email address will not be published. Required fields are marked *

19 − six =