Brine Curing

Olive Boy Says:

Brine-cured red-ripe or black-ripe olives are Greek-style; brine-cured green olives are Sicilian style. The red-ripe olives generally turn a grey green to pink, while the black-ripe ones keep their color, becoming a Kalamata-deep purple. Deeply slit each olive using a sharp paring knife, then place them into a brine (1/4 cup canning salt in 1 quart water). Weigh down the olives, making sure they are fully immersed. Cover the olives, stir once in awhile, wait one week. Rinse, and change the olive brine once/week for at least 3 weeks. Taste, if still too bitter, keep changing brine 1/week. The scum that forms on top of the vat is harmless if olives are immersed, but get rid of it when you see it.

Shop The Olive Hut! The Olive Hut features an excellent assortment of olives, olive oils, olive products, nuts, fresh produce, and specialty items.

Be certain to check out our Free Recipes!

Picking Olives on the Croatian Adriatic