How to Cure and Preserve Raw Olives

Summary

Transforming raw olives into delectable, home-cured black olives is easier than you might think. This guide walks you through a natural, chemical-free process to cure and preserve olives, ensuring they are both tasty and long-lasting. With a few simple steps and some patience, you can enjoy your own homemade olives, enhanced with herbs and spices, for up to a year.

Step-by-Step Guide to Curing Raw Olives

Step 1: Selecting and Preparing the Olives

1. Choose Your Olives: Select raw olives that are purple or black and free from blemishes. Slightly wrinkled olives are acceptable as they will plump up during the curing process.
2. Rinse the Olives: Thoroughly rinse the olives under cold water to remove any dirt or debris.
3. Cut the Olives: Make a clean cut down the side of each olive to help the curing process.

Step 2: Water Soaking

1. Soak in Water: Place the prepared olives in a container filled with clean water. Soak for 17 days, changing the water daily to remove bitterness.

Step 3: Brine Solution

1. Prepare Brine: Create a 10% brine solution by dissolving 50g of salt in 600ml of warm water. Stir until the salt is fully dissolved.
2. Brine Soak: Drain the olives from the water and soak them in the brine solution for 3 days, stirring occasionally.

Step 4: Vinegar Solution

1. Prepare Vinegar Mix: Mix 2 parts water with 1 part vinegar. For example, use 2 liters of water and 1 liter of vinegar. White wine vinegar is traditional, but distilled malt or cider vinegar can also be used.
2. Vinegar Soak: Drain the olives from the brine and soak them in the vinegar solution for 3 days, stirring occasionally.

Step 5: Final Preservation

1. Sterilize Jars: Sterilize your jars to ensure they are clean and free from bacteria.
2. Pack the Olives: Drain the olives from the vinegar solution and pack them into the sterilized jars.
3. Add Herbs and Spices: Enhance the flavor by adding woody herbs like thyme and rosemary, garlic cloves, or chili peppers to the jars.
4. Top with Olive Oil: Fill the jars with olive oil to cover the olives completely and seal the jars.

Step 6: Maturation

1. Wait: Allow the olives to mature for four weeks before eating. This waiting period lets the flavors meld and develop.

Benefits and Tips

• Longevity: Properly cured and preserved olives can last up to a year.
• Enhanced Flavor: The olive oil will absorb the flavors of the herbs and spices, making it perfect for salads and other dishes.
• Natural Process: This method avoids the use of caustic soda, which is commonly used in commercial olive curing.

Interesting Facts

• Global Production: Spain is the largest producer of olives, contributing to nearly 45% of the world's olive production. Source: International Olive Council
• Health Benefits: Olives are rich in antioxidants and healthy fats, which can help reduce inflammation and improve heart health. Source: Healthline
• Sustainability: Home preserving reduces food waste and supports a more sustainable lifestyle by utilizing seasonal produce.

Additional Resources

For more information on food preservation and canning techniques, check out these resources:

• National Center for Home Food Preservation
• Ball Canning

By following these steps, you can enjoy delicious, home-cured olives that are free from harsh chemicals and preservatives. Happy curing!