Brine Cured Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRINE-CURED OLIVES



Brine-cured olives image

So next time you're at the market, don't bite into that fresh green olive and then spit it out. Buy a few kilos and try this instead.

Provided by Tony Chiodo

Categories     Snacks

Time 1h30m

Number Of Ingredients 2

about 1kg green or black olives
brine (made in the ratio of ¼ cup salt to 1 litre of water)

Steps:

  • Cut a deep slit in each olive with a sharp paring knife, then put the olives into a glass or earthenware jar or vat. Top with sufficient brine to cover. Put a plate or similar cover over the olives and weigh down with a brick or any other heavy object, making sure the olives are fully immersed in the water and salt formula. Stir once in a while and wait a week before rinsing and changing the brine. Continue to do this once a week for at least 3 weeks. Taste the olives after the third week. If they are still too bitter, continue to rinse and change the brine a week at a time. Sometimes it may take up to 5 to 6 weeks. Skim off any scum that rises to the top. Black olives require the same process, but because they are more mature they will take only 1-2 weeks to cure. Once ready, dress the cured olives to your taste. Some combinations are: whole garlic cloves and dried oregano or thyme, topped with a light olive oil and stored in a jar. Add slices of garlic, the zest of an orange or lemon and 1 tsp of fennel seeds before steeping large black olives in olive oil to mature. Another idea is to spice the olives with dried chilli flakes and whole coriander or cumin seeds. Don't forget the pips!

SEASONED OLIVES



Seasoned Olives image

Provided by Amanda Hesser

Categories     easy, appetizer, side dish

Time 1h10m

Yield Serves 6

Number Of Ingredients 8

3 cups firm whole green olives (like lucques) in brine, drained
1/4 cup extra-virgin olive oil
2 tablespoons chopped celery leaves
1/2 teaspoon minced garlic
3 tablespoons finely diced carrots
3 paper-thin slices lemon
Freshly ground black pepper
Salt

Steps:

  • Using a meat pounder, crack the olives one by one, leaving the pits intact. Place the olives in a bowl. Stir in the oil, celery leaves, garlic, carrots and lemon. Season to taste with pepper and a dash of salt.
  • Let sit for at least an hour. Serve at room temperature.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 1 gram

BRINE-CURED OLIVES



Brine-Cured Olives image

Make brine-cured olives at home with this simple step-by-step guide. Raw olives are left to sit in a salt and water mixture for weeks until cured.

Provided by Leda Meredith

Categories     Side Dish     Snack     Ingredient

Time P1m3DT10m

Number Of Ingredients 4

1 quart raw olives , red or brown
5 quarts of water, plus more to submerge the olives
13 1/2 tablespoons salt, divided ; sea, kosher, or another coarse non-iodized salt
1/4 cup red wine vinegar , or apple cider vinegar

Steps:

  • Gather the ingredients.
  • Remove any stems or leaves and compost or discard. Thoroughly rinse the olives and discard any bruised ones.
  • With the tip of a sharp paring knife, score each olive lengthwise 1 to 3 times.
  • Place the scored olives in a medium-sized nonreactive bowl or pot.
  • Cover the olives with water. Place a plate that's slightly smaller than the rim of the bowl on top of olives. Weigh down the plate with cans of food or heavy objects to keep the olives submerged at all times. Let soak for three days.
  • Drain the olives in a colander and return to the pot.
  • In a large measuring cup, make a brine by dissolving 3 tablespoons of the salt in 1 quart of the water.
  • Pour the brine over the olives. Replace the plate and weight and leave for one week.
  • Drain the olives again and repeat the brine with the same measurements (3 tablespoons of salt per 1 quart of water). Weigh down and leave for one week. Repeat the rinsing and brining process 2 more times (4 times total), which will result in four weeks of brining in salted water.
  • Taste one of the olives. If it is bitter, continue with the brining process (using fresh water and more salt) for another week and taste again. Continue until the olives are no longer bitter.
  • Drain the olives and transfer them to clean glass jars.
  • Make another brine with 1 1/2 tablespoons salt and the remaining 1 pint water. Stir in the red wine or apple cider vinegar and pour the brine over the olives in the jars.
  • Tightly cover the brined olives and store them in the refrigerator or a cool cellar for up to one year. The flavor will improve if you wait at least a week or two before sampling.
  • Enjoy.

Nutrition Facts : Calories 40 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 3445 mg, Sugar 0 g, Fat 4 g, ServingSize 1 quart (16 servings), UnsaturatedFat 0 g

BRINED AND MARINATED GREEK-STYLE OLIVES



Brined and Marinated Greek-Style Olives image

In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the first freeze. Well-watered trees that have not been treated with pesticides are best! Be gentle with the olives, and reject fruits that are soft or bruised. Plan to brine the olives within a couple of days of harvest - brining with salt leaches out the bitterness (you can't eat ripe olives off the tree). Buy your salt in bulk at the natural food store. I use 1-gallon pickle jars for the brining process and pint Ball caning jars for the finished marinated olives. This set of instructions is modified from many sources. Once you brine your own, you will be spoiled and never want to suffer store-bought olives again! Olives prepared as described will remain self-stable for at least a year. This is totally worth the hassle and wait!

Provided by Carianne

Categories     Very Low Carbs

Time P2m29D

Yield 1 gallon, 10 serving(s)

Number Of Ingredients 6

mature olive
sea salt (not iodized)
organic lemon
oregano and other herbs
garlic
vinegar

Steps:

  • Sort olives by color/ripeness into different bowls. Green, mostly green, half green/purple, mostly purple, purple.
  • Clean olives thoroughly by rinsing under water (work in batches).
  • Use a paring knife to score/cut an "X" in each olive. This allows the brine to more easily leach the bitterness out of the olive.
  • Once a whole color-batch is scored, place in a one-gallon pickle jar with a brine of 8oz sea salt to water. Swish the brine throughly so that all the salt gets dissolved instead of settling to the bottom. Fill with water to almost the top. Use a ziploc baggie with some water in it to weight the olives. It is very important to keep all olives submerged to avoid mold problems. Leave the lid loose and put in a cool, dark place.
  • After one week, switch to a stronger brine of 1lb salt/gallon. I like to rinse the olives and sterilize the jars at this point. The smell and sensation of the clean, rinsed olives may blow your mind. I also use a new batch of clean ziplocs at this point to weight the olives. Keep those babies submerged!
  • After 2 weeks, replace brine again as above. Close lids firmly.
  • Replace brine as many times as necessary to achieve a taste you like (realizing they will be REALLY salty just out of the brine, even rinsed). I usually switch the brine 3 -4 times, 1 -2 weeks apart. Greener olives will take longer than purple olives.
  • When they've been brined to your satisfaction, the fun begins! Rinse throughly. Pack in sterilized jars to 2/3 full.
  • Add organic lemon slices (3-4 per jar), a whole or minced clove of garlic, and a teaspoon or so or dried oregano. Fill with vinegar (I like white vinegar for green olives and red wine for purples) and one teaspoon of salt to one inch below top of jar.
  • Add 1/2 inch of olive oil.
  • Seal firmly and agitate the mixture, then store in a cool, dark, place.
  • Once opened, these must be refrigerated. Bring them back to room temperature before serving to avoid a weird lumpy oil crud covering your beloved olives. Refrigerate any leftovers.
  • Play with the marinades - I like to do the green ones with hot peppers and carrots. Try different vinegars and herbs. A couple of years ago, I did a Thai theme, with ginger, lemon grass, hot peppers, and white vinegar. Delish!
  • I have found when I give these as gifts, people do not always use them, and that is a big bummer considering all the work that goes into them and how incredibly delicious they are. Better to bring them to a party to show them off, then tell people about the process. (Plus, you get to enjoy them, too).

Nutrition Facts :

More about "brine cured olives recipes"

HOW TO BRINE YOUR OWN OLIVES AT HOME - GOOD FOOD
how-to-brine-your-own-olives-at-home-good-food image
2018-03-26 Cover with water. Cover with a cloth. Leave in the laundry, shed or disused sauna. Drain and refill with water daily. After two weeks pour into a large jar and cover with brine. Make this by dissolving 300g of salt in five litres of …
From goodfood.com.au


CURING OLIVES - BURKE'S BACKYARD
curing-olives-burkes-backyard image
For green olives, do it for 6 days. Don’t worry if, when you open the jar each day, you see a scum forming on top of the water. That’s normal. 4. After the 4 days of soaking for the black olives (or 6 for the green), fill the jars with a brine …
From burkesbackyard.com.au


HOW TO BRINE OLIVES - PICKLING GREEN OLIVES WITHOUT …
how-to-brine-olives-pickling-green-olives-without image
2019-10-16 Put the cured olives in small jars or in a large one. Fill up the jars with the brine so that the olives are completely covered. Place a cheesecloth over them to prevent air from touching the olives. Cover the jars with their lids …
From giverecipe.com


4 WAYS TO CURE OLIVES - WIKIHOW
2021-08-09 3. Place the olives in a lye-resistant container. Again, do not use a metal container; a large glass or ceramic. container is best. 4. Make a lye solution. Pour one gallon of water into a lye-resistant container. To the water, add 2 ounces of lye. The solution will immediately heat up.
From wikihow.com
Views 1.1M


QUICK WAY TO BRINE-CURING BLACK OLIVES AT HOME - DRINKSFEED
2021-10-14 A step-by-step process for unfermented home brine-curing has been added below. The Quickest Way For Brine-Curing Black Olives At Home. 1. For best results use completely black olives. 2. Rinse the black olives well and leave in clean water for 24 hours. 3. Place in a 4% salt (40g/L) solution for 2 weeks. 4. Keep the olives submerged and cover. 5.
From drinksfeed.com


HOME-CURED OLIVES - NOURISHED KITCHEN
2009-11-09 Gently slice each olive on one side to the pit. Dump the cracked olives into a large, food-safe container fill it with filtered water. Drain, rinse and fill the olive container with water again twice a day every day for two weeks or until they lose their bitterness. Prepare a brine by whisking the salt, vinegar and 4 cups water.
From nourishedkitchen.com


HOW TO BRINE BLACK OLIVES RECIPES ALL YOU NEED IS FOOD
Nov 26, 2019 · Place your olives in a large glass, or plastic container and pour the brine over the olives. To keep the olives submerged, place a plate, or bag filled with water on top. Leave for 1 week in a cool, dark place. After a week in salt-brine, drain the olives and replace the brine with a freshly made salt-brine. From thegluttonlife.com
From stevehacks.com


HOW TO PREPARE MOUTHWATERING SEASONED OLIVES • STEFANIA'S …
2020-10-04 Round and green, one olive weighs about 5-7g. This variety is usually brine-cured and used to top “crostini” or in plenty of soup and pasta recipes. Sant’Agostino di Bari is a round olive whose weight is about 6g. A toothsome table olive from Apuglia, it is cured in a marinade made of water, wild fennel and salt.
From stefaniaskitchenette.com


HOW TO CURE OLIVES ITALIAN STYLE | MOUNT ZERO OLIVES
2021-08-17 Pro tip: Gently place a plate on top of the olives so that the olives remain totally submerged in the brine during the curing process. Step 4. Add your vinegar to the olives and brine and loosely place the container lid over the bucket (but do not completely seal to allow the carbon dioxide to escape during fermentation). Step 5.
From mountzeroolives.com


OLIVE BRINE RECIPE | BRINE CURED OLIVES | CURING OLIVES
Preparation. Pick the olives or shake the tree over a tarp and collect the olives. Mix water and salt to create brine. Deeply slit each olive using a sharp paring knife, then immerse olives in a vat of brine, weighing them down to ensure they are immersed completely. Cover the vat. Stir occasionally. After one week, rinse the olives and change ...
From temeculaoliveoil.com


HOW TO BRINE, SALT CURE, AND STORE OLIVES - OH, THE THINGS WE'LL …
2021-11-14 To brine the olives, mix together 55 grams of salt (1.94 ounces) for every liter (35.2 fluid ounces) of unchlorinated water. That should be enough brine for around a kilogram of olives (2.2 pounds of olives). To help dissolve the salt in the …
From thethingswellmake.com


BRINE-CURED OLIVE | RECIPES WIKI | FANDOM
An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product. The intent of curing is to remove the bitterness of the olive that makes it inedible prior to curing.
From recipes.fandom.com


BRINE-CURED OLIVES – CHAWTIME
2017-10-31 Brine-cured olives are an ideal salty nibble as well as an essential ingredient in a variety of dishes. They can be purchased, but they're often expensive. Making them at home is a simple process and requires nothing but time, water, vinegar, and salt. Whether you have an olive tree or can get acces
From chawtime.com


HOW TO CURE FRESH OLIVES USING THE BRINING METHOD - MASTERCLASS
2020-11-08 2. Add seasonings. Add seasonings of your preference to the olive jars. 3. Make the brine. Combine 1–1½ cups of pickling salt with one gallon of cold water (use more salt for smaller olives; less for larger olives) and 2 cups of vinegar. Stir the mixture to dissolve the salt. Pour the brine over the olives to cover.
From masterclass.com


CURING OLIVES: BASIC BRINE + SALT METHODS - MILKWOOD
2021-04-28 To make 4 litres of 10% brine, mix 4 litres of water (preferably non-chlorinated, if you can manage that) and 400g of salt together, to make a 1:10 ratio of salt to water – and that’s your 10% brine. Again – it’s all about mixing 10% salt by weight with the amount of water you estimate that you’ll need. So 100g of salt for 1 litre of ...
From milkwood.net


FORAGING AND PREPARING YOUR OWN BRINE CURED OLIVES | VITAL VEDA
Just ensure the water to salt ratio is 10:1 (10% salt). So if you are doing 5L of water, add 500gm salt. Once the jar of salt water is cooled to room temperate, add your olives in until they reach the top of the jar. It is good to squish them down tightly in. They should be fully submerged under the brine. To achieve this, add a small plate or ...
From vitalveda.com.au


HOW TO BRINE AND CURE YOUR OWN OLIVES - THE SPRUCE EATS

From thespruceeats.com


HOW TO BRINE AND MARINATE OLIVES - THE GLUTTON LIFE
2019-11-26 Step 1: Prepping the olives and removing the bitterness. (10 – 14 days) This first part of the process is necessary to prepare your olives for brining and to remove the bitterness from the little fruits – fresh olives are not tasty! Wash the olives and check all olives for spots, cuts, or holes. Select only the most perfect, firm ...
From thegluttonlife.com


CURING OLIVES IN A SALT BRINE - MCEVOY RANCH
Also - If you’re also curious about curing olives in lye, click here. Master Brine Recipe: 1 gallon of water 1 cup of sea salt ½ gallon mason jars with two part lids *You won’t need this much if you only have a couple of jars of olives Dissolve sea salt in room temperature water. Fill jars with olives, and fill with brine. Fold up a couple ...
From mcevoyranch.com


CURING OLIVES: FERMENTATION METHOD - MOUNTAIN FEED & FARM …
Slice the lemon half into thick rounds, and lightly crush the garlic bulb. In the bottom of a quart jar, place the lemon, spices, and garlic. Place the olives in the jar, on top of the spice mixture. Pour the vinegar and salt brine mixture over the olives. Weight the olives to keep them submerged beneath the brine.
From mountainfeed.com


CURE YOUR OWN OLIVES : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
Gently heat a quart or so of water and add a half cup of salt. You'll need more than that but it's a good place to start. Once the salt dissolves see if the egg floats. If it doesn't, add more salt until it does. Once the egg floats you're brine is strong enough. Set it aside and let it cool while you crack the olives.
From instructables.com


BRINE CURING OLIVES – EATINSCANADA.COM
2017-10-22 Prepare brine. Put the salt into a stainless steel or ceramic pot large enough to hold all of the water. Pour two litres of the water at boiling temperature. Put on the stove and heat while stirring until the salt is fully dissolved. Add the remaining 6 litres of brine water at a cold temperature to cool the brine.
From eatinscanada.com


BRINE CURED OLIVES | RECIPELION.COM
Wash, pick over olives. Nick all olives deeply lengthwise along the olive. Put olives into container. Make up a brine in the proportions of 1/4 cup canning salt to 4 cups water. 2 cups cold water and 2 cup hot water is hot enough to dissolve salt, but cold enough not to cook the olives.
From recipelion.com


THE BEST EASY MARINATED OLIVES RECIPE | FOODIECRUSH.COM
Heat the oil, smashed garlic, lemon rind, chile flakes, and half of the fresh herbs in a small skillet over medium heat. Swirl the herbs and garlic in the oil until warmed and fragrant, about 3-4 minutes. Pour the warm oil over the olives. Layer the olives in the jar with the garlic and the fresh and steeped herbs.
From foodiecrush.com


HOW TO BRINE BLACK OLIVES - GARDENDRUM
2016-12-11 Some recipes recommend a 5% brine rather than fresh water for this soaking process to further reduce any chance of dangerous fungi or bacteria. 3. Prepare a 10% salt brine (100g coarse non-iodised salt per litre of water) by heating in a large saucepan until salt completely dissolves. Allow brine to cool.
From gardendrum.com


HOW TO CURE GREEN OLIVES AT HOME - CURING GREEN OLIVES | HANK …
2009-10-11 Place the olives in a stoneware crock or large glass jar with a lid carefully. Fresh olives actually do bruise easily. Mix the vinegar, salt and water together. No need to boil, as it will dissolve at room temperature. Pour this over the olives, making sure they are …
From honest-food.net


HOW TO MAKE OLIVE BRINE - LEAFTV
Green olives that have been water cured traditionally are gently cracked with a mallet, then topped with a Mediterranean-style brine. Dissolve 1 1/2 cups pickling salt in 1 gallon of water, then stir in 2 cups of white-wine vinegar. After pouring the brine over the green cracked olives, you may add lemon slices, garlic cloves or oregano sprigs.
From leaf.tv


HOW TO CURE KALAMATA OLIVES? 3 DIFFERENT WAYS! | OLIVIADA
Repeat the process one more time for Kalamata olives and keep them in lye-brine for 12 more hours. Then pour off the lye solution and rinse olives with cold water. Now its time to cleanse Kalamata olives. Soak the olives in fresh, cold water, changing the water 3 to 4 times a day for the next 3 days.
From oliviadaolive.com


BRINE-CURED BLACK OLIVES | RECIPELION.COM
Retro Recipes from the ‘50s and ‘60s Categories. Preserving Canning; Preserving Meats
From recipelion.com


OIL-CURED OLIVES - INGREDIENT - FINECOOKING
All olives, including oil-cured ones, must be cured to be palatable. That’s because olives picked right off the tree have an unpleasantly bitter taste that curing mitigates. There are several mediums for curing olives, including salt, brine, and lye. Oil-cured olives begin life as ripe (black) olives. They’re first dry-cured in salt, which ...
From finecooking.com


LYE CURED OLIVES - HOW TO CURE OLIVE WITH LYE AT HOME
2016-09-16 Pour 1 gallon of cold — not tepid, not hot, but cold — water into a stoneware crock, a glass container, a stainless steel pot, or a food-grade plastic pail. Under no circumstances should you use aluminum, which will react with the lye and make your olives poisonous. Using a measuring device that is not aluminum, add 3 tablespoons of lye to ...
From honest-food.net


BRINE-CURED OLIVES RECIPE - FOOD HOUSE
Brine-cured olives Recipe Ingredients 4 cups red or brown raw olives 4 1/2 quarts water, plus more for soaking olives, divided 13 1/2 tablespoons kosher salt, or other non-iodized salt, divided 1/4 cup red wine vinegar, or apple cider vinegar
From foodhousehome.com


HOW TO PRESERVE OLIVES – TIPS FOR CURING OLIVES AT HOME
2020-10-23 Cut a slit in each olive. This will allow the oleuropein to leach out. Place olives in a bucket and layer with brine. Cover the bucket with a lid and place it in a cool, low lit location. Stir the olives regularly and taste one after a couple of months. If still bitter, continue to store them.
From gardeningknowhow.com


HOW TO CURE OLIVES IN SALT BRINE | TURKISH STYLE COOKING
Put chickpeas, mustard and cumin seeds and bay leaves at the bottom of a clean jar of the same size, Fill the olives in the jar, Mix 2 litres of water, 160 g brine salt, sugar and lemon salt in a bowl until they dissolve, Fill the brine juice into the olive jar, Push the lemon slices to …
From turkishstylecooking.com


HOW TO MAKE LYE CURED OLIVES – A STEP BY STEP TUTORIAL
2021-11-13 Pour off the lye solution and rinse the olives. Then soak the olives in fresh water for several days, changing the water several times daily. The water will likely be a dark, golden color. As the lye is removed, the soaking water should become much clearer in color. At that point, begin to taste the olives.
From thethingswellmake.com


HOW TO CURE OLIVES IN SALT BRINE (STEP BY STEP)
2020-05-17 Keep the olives completely submerged in the water (use a plate or weight to hold them under). Now soak the olives in brine using a ratio of 1 parts uniodized salt to 10 parts water, measured in weight. Cover the olives with the brine , making sure the olives are again completely submerged.
From homegrownhappiness.co.nz


WHAT ARE OIL-CURED OLIVES AND HOW DO YOU USE THEM? - KITCHN
2022-02-28 Oil-cured olives are olives that have been cured with salt. The dried olives are then soaked in oil for months for the purpose of rehydration and preservation. This process also helps tone down the natural bitter flavor of freshly harvested olives. Oil-cured olives, like most olives, have a strong salty flavor, though they often have other ...
From thekitchn.com


15 OLIVE RECIPES THAT ARE ALL ABOUT BRINE | SAVEUR
2016-06-09 Smoky Baba Ghannouj with Oil-Cured Black Olives. Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin ...
From saveur.com


BRINE CURED OLIVES WITH LEMON AND GARLIC RECIPE ON FOOD52
While this recipe only makes use of a 1/2 gallon of olives, take advantage of larger quantities and spice them differently in order to vary the flavors in your kitchen. Incidentally, the water-curing method for preparing olives results in more oleuropein – an antioxidant thought to boost the immune system – in the end product which is, in part, why we chose this method.
From pinterest.com


MOUNT ZERO OLIVES CURING RECIPE
Rinse the olives and place in new brine in sterile containers at 5% salt, ie: 500g in 10L of potable water. Finish with a splash of vinegar to increase acidity - idealy below a pH of 4. Add a small amount of olive oil to seal the surface and seal the container.
From mountzeroolives.com


Related Search