This was emailed to the Neighborhood Fruit contact form by NF friend and supporter, Mary Ann. Watch for her olives/plums/apples/loquats, they are delicious! --Kaytea
Mary Ann’s Brine Cured Olives
- Separate raw olives by size and degree of ripeness. Do not use the tiny ones, as the will not cure well. Remove stems and leaves.
- Soak in clear water for two weeks, changing the water every day. Put something heavy on top to assure they are submerged.
- Make a brine by dissolving salt in water until an egg floats to the top.
- Place olives in crocks, or large opaque jars. Add brine. Cover tightly and store in cool dark place.
- The black olives will be ready in 30 days. The green olives usually take another week or two. Taste will tell you when they are done.
- Prepare jars and lids by boiling for 20 minutes. Cool on towel inverted to dry.
- Rinse the brine off the olives. Place in jars and cover with olive oil. Many people add lemon slices to the jars, and/or garlic cloves sliced in half
- Store tightly closed jars in refrigerator. They will keep up to one year. Serve at room temperature for best flavor.
- Variations: Many people put bits of carrot, red chilis, or other things with the olives.
I prefer to add flavorings when serving them.
The olive oil can be used in salads when the olives are gone.
