On Line Cookbook

Olive Brines

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.