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Olives in bowl

Brine Curing Green Olives for the Best Flavors

4 from 1 vote
It's much more complicated making olives in a small rural town on Vancouver Island than it was in Toronto, but it's still very well worth doing. It's easy, they last for a very long time, and the flavors are more than worth the small amount of effort.
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Ingredients Method

Ingredients
  

Water soak
  • 10 kg raw olives green
  • 8 litre Cold Water changed daily
Brine
  • 1 kilo Salt
  • 2 litre Boiling Water
  • 6 litre Cold Water

Method
 

Water soak
  1. Wash the olives to remove any road dirt.
  2. Fill your soaking vessel half way with plain cool water.
  3. Inspect each olive and slice the perfect ones with a sharp paring knife, and pop them immediately into water.
  4. Trim the imperfect ones and pop them into a separate jar for processing.
  5. Make sure when you are done that the olives are fully covered in water.change the water daily for 7 days.
  6. Change the water daily for 7 days.
Prepare brine
  1. Put the salt into a stainless steel or ceramic pot large enough to hold all of the water.
  2. Pour two litres of the water at boiling temperature.
  3. Put on the stove and heat while stirring until the salt is fully dissolved.
  4. Add the remaining 6 litres of brine water at a cold temperature to cool the brine.
  5. Either store the brine until needed, or wait until it has cooled to room temperature before pouring over the olives.
Brining the olives
  1. After 7 days, drain the plain water from the olives.
  2. Pour the brine over the olives. Use a plate to ensure that they are fully covered.
  3. Cover with a crock lid or plastic wrap, and let sit for at least a month before eating.