On Line Cookbook
Olive Brines - PICKLING OLIVES (Green or Ripe)
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Preserving olives in a brine when dry salting is not convenient


  • olives
  • water
  • salt
  • Wash olives.
  • Cut 3 slits in each with a very sharp knife or razor blade.
  • Place in crocks or glass jars and cover with cold water.
  • Place a plate on them to keep them submerged.
  • Pour off water each day without disturbing olives too much.
  • Do this for 3 days for ripe olives and 5 days for green olives.
  • Pour off and measure the last water to acertain the amount of brine needed.
  • Measure that amount of fresh warm water in a pan.
  • Dissolve pickling salt in it so when an egg is immersed, an area about an inch in diameter breaks the surface.
  • Approximate quantity of salt and water is 3-1/4 oz (91 grm) salt and 1 pint water.
  • Bring brine to a boil, cool throughly before pouring over olives.
  • Float 1/2 cup (125 ml) olive oil on top of each jar, and seal.
  • Olives can remain indefinitely, but black olives should be ready in 6 to 8 weeks, green olives in 2 to 3 months.
  • Olives are ready when bitterness is gone.
  • To prepare for the table, remove enough for 1 months requirement.
  • Drain well and put into a jar.
  • Add 1 or 2 cut cloves of garlic.
  • Cover with vinegar.
  • Float 1 tbsp (15 ml) of olive oil on top.
  • Leave 1 week before using.
Haven't tried this yet, but I will this year.

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.