Comments on: Curing Black Olives Part II

By: Ann

Ann — Mon, 12 Dec 2011 04:51:40 +0000

Hi .. I just purchased fresh large black olives from Corning CA. The olives are bit bruised since they hitched a ride in a UPS truck up to Portland. I’m excited to try your method of salt and then a little time in the oven. My question .. are they shelf stable after you add the olive oil and spices ??
We were in the Marches’ region of Italy this summer and our friends had wine cured small black olives from they’re tree’s using only salt and dry red wine. I am trying this method myself, but I am guessing on the salt to wine proportions. NIce Blog,, Thanks for your recipe.

By: Wal

Wal — Sun, 05 Jun 2011 05:13:27 +0000

Good site Joe, I have some black olives under salt at the moment and was looking for the correct temps for the oven. I am an Anglo Australian but have a few Italo/Aussie friends and have great respect for their families,from whom I have learned plenty. I already have this seasons green olives in brine (Calabresi method) and under the house in the cool. Thanks,rgds Wal

By: sue wiederkehr

sue wiederkehr — Fri, 15 Apr 2011 06:31:01 +0000

enjoy this website!…have just processed olives from my garden (in cape town South Africa) – the dried way using salt self-harvested from our coast – they are ready for the oven. once dry should they be saved in the freezer or can they be bottled? really don’t want them to mould!

By: Tom DiMaggio

Tom DiMaggio — Tue, 01 Feb 2011 20:20:47 +0000

Hi Joe, How do you store your olives after there dried? Do you put the oil in before or after you store them?

By: len scamardo

len scamardo — Sun, 05 Dec 2010 23:04:52 +0000

Joe : This is the first year I ever had dried black olives turn moldy on me. I have been curing olive for years and this never happened before. Any suggestions??? I noticed in your directions that after you rinse the olives you dry them out in a warm oven….I don’t but jar them with olive oil. any thoughts that drying may prevent the mold….

By: Colleen

Colleen — Sat, 03 Jul 2010 18:15:47 +0000

HI Joe, We market dehydrators and this would be a great recipe for drying olives. You mention the quantity of salt as being 26oz but don’t say what quantity of olives you process with this amount of salt. Looking forward to some feedback from you.

By: Chuck Aflitto

Chuck Aflitto — Fri, 15 Jan 2010 12:24:01 +0000

Great job Joe!! I love olive and you make them look so good!

By: Juliana

Juliana — Wed, 13 Jan 2010 23:13:18 +0000

Wow, this is an interesting process The olives sure look yummie!

By: casalba

casalba — Wed, 13 Jan 2010 08:59:05 +0000

DeeeLishus!

By: Joan Nova

Joan Nova — Tue, 12 Jan 2010 23:17:23 +0000

These look delicious. I love cured olives, especially if they’re tossed with red pepper flakes, fennel seeds and orange zest!