how to cure olives italian style

Instructions

1. Pick the olives, sort through them and remove any bruised ones or ones with insect holes in them.
2. Put them in a large container with a lid and cover them with water until they start to float.
3. Put the lid on the container. Put it in a shady place.
4. Change the water every day for 10 days.

1. What is the fastest way to cure olives?
2. How do you dry cure olives?
3. How do you treat olives to make them edible?
4. How do you preserve fresh olives?

What is the fastest way to cure olives?

Combine 1 part salt to 10 parts water and pour over the olives in a bowl or pot. Weigh them down with a plate and let sit for 1 week. Drain the olives and repeat the brining process for another week. Do this two more times so they brine for about a month or so.

How do you dry cure olives?

Glass Jar or Crock Method

Cover the layer of olives with more salt. Add another layer of olives. Repeat until all the olives are completely covered in salt. Leave at room temperature, stirring the olives or shaking the jar once a day and adding more salt if necessary to keep the olives covered.

How do you treat olives to make them edible?

Harvested olives must be “cured” to remove the bitterness in order to make them palatable. The most common curing processes use brine, dry salt, water, or lye treatments. During these curing processes the water-soluble oleuropein compound is leached out of the olive flesh.

How do you preserve fresh olives?

When they're no longer bitter I drain the olives and place them in washed and sterilised 2-litre glass jars and cover with brine made with 100g salt to every litre of water. I pour the brine over the olives, covering them completely, seal them with a lid and leave them for six months to ferment.