If you've ever tasted a fresh, home-cured olive, you know there's nothing quite like it. At Penna Olives, we believe in sharing the joy of olive curing with you. Our fresh, uncured olives are harvested from our family-owned M&CP Farms in Orland, California, and are available for purchase each September. Ready to transform these little fruits into a delicious snack? Here’s a simple, healthy guide to curing and brining your own olives at home.
What You'll Need:
- Fresh Penna olives
- Water
- Sea salt
- White vinegar (optional for brine method)
- Lemon slices, garlic cloves, herbs (optional for flavoring)
- Large glass jars or food-grade plastic containers
- A wooden spoon or rolling pin (for lye-free curing method)
Method 1: Water Curing
Water curing is one of the simplest and healthiest methods to remove the bitterness from fresh olives. Here’s how to do it:
Step 1: Crack the Olives
- Using a wooden spoon or rolling pin, gently crack each olive. This helps the water penetrate the olives and draw out the bitterness.
Step 2: Soak the Olives
- Place the cracked olives in a large container and cover them with cold water.
- Change the water daily for 7 to 10 days, or until the bitterness has reduced to your liking. Taste an olive each day to check.
Step 3: Brine the Olives
- Once the bitterness is gone, prepare a brine solution with 1 part sea salt to 10 parts water. You can also add a splash of white vinegar for extra flavor.
- Place the olives in the brine, ensuring they are fully submerged. You can add lemon slices, garlic cloves, or herbs for added flavor.
- Store the olives in the brine for 1 to 2 weeks. They are now ready to eat and can be stored in the refrigerator for up to six months.
Method 2: Salt Brine Curing
Salt brine curing is another easy and traditional method to cure olives at home.
Step 1: Prepare the Brine
- Mix 1 part sea salt with 10 parts water to make a brine solution. For example, use 1 cup of salt per 10 cups of water.
Step 2: Soak the Olives
- Place the fresh olives in a large container and pour the brine over them. Ensure the olives are fully submerged.
- Leave the olives in the brine for 1 month, stirring occasionally to ensure even curing.
Step 3: Optional Flavoring
- After a month, taste the olives. If they are still too bitter, continue to soak them for another week or two.
- Once they are cured to your liking, transfer the olives to a clean jar with fresh brine. Add lemon slices, garlic, or herbs for extra flavor if desired.
Step 4: Storage
- Store the brined olives in the refrigerator. They can last up to a year if kept properly submerged in brine.
Method 3: Dry Salt Curing
Dry salt curing produces intensely flavored, wrinkly olives and is another straightforward method.
Step 1: Layer the Olives with Salt
- In a large container, create a layer of sea salt at the bottom. Add a layer of fresh olives, then cover them with more salt. Continue layering until all olives are covered.
Step 2: Cure the Olives
- Cover the container and store it in a cool, dry place. Shake the container every few days to redistribute the salt and olives.
- After 4 to 6 weeks, the olives should be wrinkled and cured. Taste to check for bitterness.
Step 3: Rinse and Store
- Rinse the cured olives under cold water to remove excess salt. Pat them dry and store them in a jar with a little olive oil and herbs if desired.
- These olives can be stored at room temperature or in the refrigerator for up to six months.
Tips for Success
- Use Fresh Olives: Start with fresh, high-quality Penna olives for the best results.
- Patience is Key: Curing olives takes time, so be patient and allow the process to work naturally.
- Flavor Experimentation: Don’t be afraid to experiment with different flavors and seasonings to create your perfect olive snack.
By following these simple methods, you can enjoy the satisfaction and delicious taste of home-cured olives. Whether you prefer the straightforward water curing method, the traditional salt brine, or the unique dry salt curing, Penna Olives makes it easy for you to bring a piece of California's olive groves into your kitchen.
Happy curing!