Lye Curing Green Olives

Olive Boy says -

Always lye-cure green olives. If air bubbles through the lye solution, those green olives turn black; the California black olive is born. Pick and clean the olives. Immerse the olives in a lye solution (2 tablespoons flake lye in 1 quart water) for 12 hours. Dispose of lye solution, immerse olives in new lye solution for 12 more hours. Cut into some of the largest olives to see if the lye penetrated the olive (olive will be soft to the pit, easy to cut to the pit, and the flesh will be yellowish green when ready). Soak olives in water for 3 days, changing the water at least 3-4 times/day. Taste an olive on the fourth day. It should taste sweet and fatty, with no bitterness, a little like a tiny avocado. Immerse for 1 week in a light brine, about 6 Tbs salt in gallon of water.

***Lye is caustic! Remember to wear rubber gloves. Use lemon juice or vinegar to neutralize lye burns.***

You can also make marinades for your cured olives! Good flavors/herbs to use in various combinations are: garlic, bay leaf, oregano, thyme, dried chiles, fennel seed, peppercorns, coriander seed, orange peel, lemon peel, lemon slices, cumin seed.

Thanks! - Olive Boy

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!

- Scott Patton


Olive Oil Tasting in McLaren Vale