How to Cure Olives Recipe
How to Cure Olives - a step by step guide that turns bitter olives into buttery delicious bites in just 10 days, that the whole family will enjoy.
How to Make the Best How to Cure Olives
Curing your own olives at home is a rewarding process that transforms bitter, inedible fruit into rich, buttery bites bursting with flavor. While the process takes about 10 days from start to finish, most of that time is hands-off soaking—making this an ideal project for anyone who appreciates homemade preserves and wants to connect with traditional food preparation methods.
The key to successful olive curing is patience and attention to detail. The lye bath removes the bitter compounds from the olives, while the extended water soak ensures all traces of lye are completely removed. Once the olives are brined, they develop a satisfying texture and mellow flavor that store-bought varieties simply can’t match.
Once you’ve mastered this basic curing method, experiment with different flavor additions during the brining stage. Fresh rosemary, crushed garlic, strips of lemon zest, or dried chili flakes can all add unique character to your homemade olives. They make wonderful appetizers on their own, or use them in salads, pasta dishes, and Mediterranean-inspired recipes.
How to Cure Olives
How to Cure Olives - a step by step guide that turns bitter olives into buttery delicious bites in just 10 days, that the whole family will enjoy.
Ingredients
Main Ingredients
Optional Additions
Instructions
Lye Cure
- Use clean, fresh, mature green olives. Do not break the skin.
- Rinse the olives with water and place them in large crock, glass or porcelain jar or bowl.
- Mix 1 tablespoon lye with 1-quart water. Pour over the olives. Soak 12 hours.
- Drain the olives and soak for 12 more hours in a fresh lye solution (1 tablespoon lye per quart water). Drain and rinse. Cut into the largest olive to see if the lye has reached the pit, and if so, the lye cure is complete. If one more lye bath is needed, drain, soak in another fresh lye solution for 12 more hours; then drain and rinse with cold water.
Water Soak
- Soak the olives in fresh, cold water, changing the water three (or more) times a day for the next 4 days. At the end of 4 days, taste an olive to make sure that there is no trace of lye flavor remaining.
Brine and Storage
- Soak the olives in a salt brine solution mixed at the ratio of 6 tablespoons salt to 1-gallon water, for 3 days. Feel free to add a sprig of rosemary, lemon zest, and a garlic clove if you like.
- The olives are now ready to eat, but continue storing in the brine—they will get better as they sit.
- Store in a cool, dark place, preferably the refrigerator and use within two months.
Notes
- Always use food-grade lye (sodium hydroxide) and handle with care—wear gloves and avoid contact with skin.
- Glass, ceramic, or food-grade plastic containers work best; do not use aluminum or reactive metals.
- The olives will continue to develop flavor the longer they sit in the brine.
