We sell fresh black olives for home curing when they are in season.
- Cut olives length-ways, two cuts to about 1/8 inch into the meat.
- Soak in water for 8 to 10 days, changing water daily.
- A salt/acid brine of 1 lb. of salt per gallon of water, then add one quart of red wine vinegar for a total of 5 quarts.
- Cover olives with finished brine and pour 1/4 to 3/8 inch of vegetable oil or olive oil on top.
- A nice touch is to add about four lemons sliced into wheels per 10 lb box of olives.
- Also at this time, the addition of spices while the olives are marinating in brine will give a nice finished flavor. We would prefer to see you use dehydrated garlic rather than fresh garlic in your brine.
- Try olives after four weeks to see if ready.
Heat Cure (also for those on a salt restricted diet)
- Wash Olives in fresh water, drain.
- Use a fruit dryer, set at 120 to 130 degrees F.
- It is very important to move the olives every day, so the fruit will have a new contact point with each other.
- If you don’t have a dryer, you can use the lowest setting of your oven.
- This cure does not have any salt added to the olive.
- After drying, because of the lack of preservatives, salt/fruit acid, the shelf life is short. We WOULD STRONGLY URGE FREEZING THE OLIVES, then tossing in olive oil and spice after thawing to room temperature to use.
Variant to the heat cure
- Place olives in boiling water for three minutes.
- Drain and place in salt brine, 1 lb. of salt/1 gallon water for three days.
- Remove from salt brine, and drain.
- Use fruit dryer set at 120 to 130 degrees F.
- Move olives daily to change contact points.
- Four to six days drying time. AGAIN, WE URGE FREEZING FOR PRESERVATION.
NOTE If any of your dried cures are too dry, blanch in boiling water till re-hydrated to desired moisture. After draining toss with olive oil and add spice while the olives are still hot.