Brine Curing Olives

[Yorky]

We had a few green olives given the other day. I tried one and it was almost inedible so I decided to brine them as a trial (there are only just over a dozen). I soaked them in stages in cold water for 5 days and I believe now is the time to put them in brine solution. From the net I found a "recipe" which calls for water/vinegar mixture at 4 to 1 ratio and a tablespoon of salt per 1/4 litre. The "recipe" then suggests adding one or more spices but doesn't specify examples.

Can anyone suggest either one or more suitable spices to add?

Soaking olives s.jpg

• Yorky
• 14 Aug 2023

 

[badjak]

No idea, but following.
Just in case my lonely olive tree decides to fruit one day

I found this site quite useful
How to Cure Green Olives at Home - Curing Green Olives | Hank Shaw

 

[TastyReuben]

No idea as to spices, though I’d throw some oregano in there for sure.

Very interested, though, so let us know how it goes!

 

[PabloLerntKochen]

Guess you could add a stick of rosemary, thyme or terragon. Chili and lemon go also well with olives
Edit and of course garlic

 

[karadekoolaid]

For the brine, I'd just add 2 tbsps salt to 1 lt of water then dump the olives in it. After a week, discard the liquid and repeat the process.

 

[Yorky]

I've started the brining process today after around 10 days of cold water soaking. Initially I've added two limes, sliced (including the rind) and about ½ tsp dried oregano and a few sprigs of rosemary to the brine. I won't touch them again for a week (they're in the fridge).

Olives - brining 1 s.jpg

• Yorky
• 17 Aug 2023

 

[Yorky]

I added a few sliced green chillis to the brine yesterday.

Olives - brining 2 s.jpg

• Yorky
• 25 Aug 2023

 

[Yorky]

I added a few sliced green chillis to the brine yesterday.

Olives - brining 2 s.jpg

• Yorky
• 25 Aug 2023

Almost 8 weeks in the fridge.

Olives - brining 8 weeks s.jpg

• Yorky
• 10 Oct 2023

 

[badjak]

Almost 8 weeks in the fridge.

Olives - brining 8 weeks s.jpg

• Yorky
• 10 Oct 2023

Have you tasted them yet?

 

[Yorky]

Have you tasted them yet?

No.

 

[Morning Glory]

No.

When are you going to?

 

[rascal]

We had a few green olives given the other day. I tried one and it was almost inedible so I decided to brine them as a trial (there are only just over a dozen). I soaked them in stages in cold water for 5 days and I believe now is the time to put them in brine solution. From the net I found a "recipe" which calls for water/vinegar mixture at 4 to 1 ratio and a tablespoon of salt per 1/4 litre. The "recipe" then suggests adding one or more spices but doesn't specify examples.

Can anyone suggest either one or more suitable spices to add?

Soaking olives s.jpg

• Yorky
• 14 Aug 2023

I make a syrup up for preserving beetroot. Its 50: 50 water and malt vinegar. To a cup of sugar.

I preserve gerkins/ pickles with same ratio but add mustard seeds poppyseed cloves and bay leaves.
My gerkins are pretty popular here.
Btw I hate olive but a mate buys in 2kg jars.

Russ

 

[Yorky]

When are you going to?

I read "3 months". I'm not in any hurry. I probably won't like them anyway.