This post may contain affiliate links. Please read our disclosure policy.
Do you know How to Pickle Olives? Olives are excellent appetizers that you can simply pickle at home. Making your own pickled olives is a simple and easy process. The most difficult part is sitting patiently as they pickle, but the rewards are well worth it.
Olives are a delectable European, African, and Asian ingredient. Their unique sweet, sour, bitter, salty, and spicy flavors make them a must-have in any kitchen.
Pickled olives made from scratch are far tastier and healthier than store-bought ones. Whether you have an olive tree or can buy fresh olives at a reasonable price, the various methods of pickling olives will yield flavorful olives for use in appetizers, salads, or pasta meals, among many other recipes where olives shine.
Take Pleasure in the Flavor of Fresh Pickled Olives
How to Pick the Best Olives
Keep the following in mind while selecting fresh green olives for pickling:
- Picking the olives with your hands is ideal because they should not be damaged.
- They must appear sufficiently firm. Take only firm olives.
- Make sure your green olives are still green before you pickle them. The darker colors indicate the ripeness of the olives. They can’t be overripe.
Selecting a Cure Solution
Olives have a bitter, firm flavor. This is primarily due to the presence of oleuropein in olives. To get rid of the bitter taste, they must be cured.
Curing methods include oil-cured, water-cured, brine-cured, salt-dry-cured, and lye-cured.
This method is suggested for big green olives.
After washing the olives. Crack the olive meat with a stone or hammer, being careful not to bruise the pit. Soak the olives in cold water for a week, changing the water twice a day, until the bitterness is gone.
Fill the pan halfway with brine (approximately 1 part sea salt to 10 parts water) and lemon juice (about 1 part lemon juice to 10 parts water), transfer to jars if preferred, and chill for several hours before serving.
This method is appropriate for black olives.
Wash the olives first, then make a cut in the olive (top to bottom) without breaking the pit. Put the olives in brine (1 part sea salt to 10 parts water) in a pan. Ensure that the olives are completely submerged and covered.
Cure the olives for three weeks, stirring the pan daily and replacing the brine weekly. Depending on the olives, this process could take 5 to 6 weeks.
When they have reached the desired flavor, put them in jars with brine (1 part sea salt to 10 parts water), 4 tablespoons vinegar, and a layer of olive oil on top.
For large black olives, this is the ideal way.
In a basket or wooden box lined with burlap that enables air to flow, layer olives with coarse sea salt (approximately 1 pound of salt for every 2 pounds of olives). For 3 to 4 weeks, leave the olives outside with plastic underneath to capture the liquids that flow, shake daily, and add a little more salt every 2 to 3 days.
You can shake off the extra salt when they are no longer bitter and preserve them that way, or you can shake off the salt and immediately immerse them in boiling water to remove the salt. To restore their plumpness, they can be marinated in olive oil for a few days.
Delightful Olives Will Take your Taste Senses on a Flavor-Filled Adventure
Dry Curing in Jars
Small black olives are ideal for this procedure.
Alternate layers of olives and coarse salt in glass jars. Shake thoroughly each day for three weeks, then add extra salt to help the juices absorb.
Rinse the olive first to check for bitterness. If there is still bitterness, continue curing; if not, cover with warm water, 4 teaspoons of vinegar, and then a thin layer of olive oil. After 4 to 5 days, they will be fit for eating.
Cover any kind of olive with olive oil and set it aside for several months. Check for bitterness.
The Savory Flavor of Pickled Olives Complements a Wide Variety of Dishes
Keep the olive jars in a cool, dark location (or in the refrigerator). Before closing the olives, make sure they are entirely submerged in brine and that the brine is thoroughly submerged in oil. Mold could grow on any exposed olives or herbs.
Interesting Tips for Pickling Olives
When selecting salt, select a high-quality salt such as sea salt, rock salt, or kosher salt. Always check to make sure there are no additives like thickeners or iodine.
Heat the water and salt combination to aid in the dissolution of the salt. Boiling the mixture might also aid in the elimination of any undesirable bacteria. Allow the boiling brine mixture to cool slightly before pouring it over the olives.
Place a raw egg in the brine mixture to check the water to salt ratio; the egg should float to indicate that the brine is ideal.
Frequently Asked Questions (FAQs):
Once opened and properly stored in the fridge, their shelf life might range from 12 to 18 months. Unopened jarred olives can be stored for up to two years.
Pickles are typically salted as a preservation to avoid microbial attack. Pickles are ruined if the amount of salt is reduced.
This should be avoided since the olives will turn brown if they are not immersed in the liquid.
More Hacks to Try:
- How to Pickle Onions
- Homemade 10 Minute Pickled Jalapenos
- How to Pickle Cucumbers
- Easy Olive Bread
- How to Store Dry Herbs Properly
- How to Store Strawberries
- How to Store Mint
- How to Dry Fruits in the Oven
- How to Peel, Grate, and Chop Fresh Ginger
- How to Make Taco Seasoning Mix
How to Pickle Olives
- glass jar
- medium bowl
- 2 kilogram Kalamata olives
- 1½ liters water
- 3 tablespoon salt
- 600 milliliter white vinegar
- 4 cloves garlic, chopped
- 1 tablespoon dried oregano
- 4 red chili pepper, small
- 240 milliliter olive oil
- First, slit the olives on both sides; a tiny slit at the top of each side will suffice. This will assist in the discharge of their bitter juice. You can also 'break' them by crushing each one sufficiently to split the flesh somewhat
- Second, soak them in lots of salted water for a week, changing the water every day, before washing and draining the olives and placing them in clean glass jars.
- Third, fill a bowl halfway with water and sprinkle with salt. When an egg is immersed to the extent that only a 10-cent piece-sized circle of the egg's surface remains above the water, the water contains enough salt.
- Finally, pour in the vinegar. Cover the olives in the jars with the salted water and vinegar mixture, then add the chilies, garlic, and oregano, and cover with olive oil. Allow for 3 to 4 weeks, or until the olives are ready.