The last of the fresh black olives from California were still available this week,so we bought a few cases to cure for the holidays. These are colossal Sevillano Olives from Penna (some are almost prune size) and a little banged up,so I’m making them 2 ways. I’ll put the better olives under a simple brine (sott’acqua) and the olives that are more bruised we’ll dry out (al forno.)
We cured some green olives earlier this year that are ready and they came out great!
What you’ll need:
- a five gallon bucket
- knife
- salt
- crushed red pepper
- fennel seed
- 5-10 whole cloves of garlic
- water
Rinse your olives and then make 3-4 vertical cuts in each olive to quicken the cure process. Place all the cut olives in a 5 gallon bucket and fill your bucket a little over half way with water. Add almost a full 26oz container of salt,handful of fennel seed (optional as I know fennel is one of those hate it or love it spices) a sprinkle of crushed red pepper and your garlic cloves. Now you need to weigh the olives down so that they stay submerged in the brine. We cut another 5 gallon bucket in half and drill holes in the bottom then insert in into the olive bucket and it works well. You can also use a plate or something of similar size to weight the olives down. Let them sit for 2-3 weeks and give them a try to see how they’re coming along. They are usually perfect after about 3-4 weeks but keep them submerged until serving.
I’ll post again on the dried black olives. Enjoy and buon appetito!
My Calabrian dad is the expert in my family for curing olives,and my mum was for putting them in oil. Love them,just love them but am never in Italy at the right time to buy them. Thanks for your recipe
This is something I haven’t bothered to try yet,but your post makes me think perhaps it’s not such a bad thing to try. Definitely interested in the oven dried ones as I love them a lot. Did you post on the green ones? You’ve inspired me to try.
I’ve always wanted to try this…thanks for the inspiration.
I am sitting here literally green with envy with what you are doing. This is fabulous,fantastic,far-out. (My teen age vernacular from the olden days –cannot bring myself to say “awesome.”) I eagerly await al forno….
Joe,I’ve cured some Cali olives (cracked) and although patience is needed to leech out the bitterness…the result is well worth the wait. Enjoy your antipasti!
Wow! Curing your own California olives. I love it! What a great gift idea too.
I have no access to fresh grown olives but,if I did I would be following your directions. Thanks for sharing!
I have 4 trees laden with large black olives I am going to try both recipes but after curing for 3 weeks can I bottle them or do I leave them in the brine and if so for how long
I have cured black olives for three years. I can’t do enough for my family. My son has too many friends he gives them to. I use the lye method. It works great for me. Thanks for this website.
When do you pick the olives? I have a friend with an olive tree grove and they are picking for olive oil this weekend. Is it too early to pick?
Can u use canned olives and cure?.
Absolutely no access to fresh olives
where I live.
This is a great recipe,but has no proportions! How many lbs of olives per 5 gallon container,half filled w/ water with 26oz of salt? I would love to try,but don’t want to over-salt.
Thanks!