Brine Cured Olives
This method for curing olives produces olives that have a longer shelf life.
- 1 Qt Water
- 1/4 Cup Canning Salt
- Fresh Olives
Pick the olives or shake the tree over a tarp and collect the olives.
Mix water and salt to create brine.
Deeply slit each olive using a sharp paring knife, then immerse olives in a vat of brine, weighing them down to ensure they are immersed completely. Cover the vat. Stir occasionally.
After one week, rinse the olives and change the olive brine. Repeat this process for at least three weeks. Taste an olive after three weeks' time. If still too bitter, continue to change the brine once a week.This process can take up to six weeks.
Scum will form on the top of the vat, which is harmless as long as the olives are immersed in the brine. Skim the scum off the surface when it appears.
Once cured, transfer olives to an air-tight container and add your favorite seasonings:
- Temecula Olive Oil Company Olive Oil
- Temecula Olive Oil Company Balsamic Vinegars
- Lemon Juice
Keep olives refrigerated to extend shelf life.
There are no Nutrition Facts define here.
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