Green olives are great snacks that you can easily brine at home. Do you know how to brine olives? You just need water and salt to pickle them and then some patience to wait. Homemade brined olives are much tastier and healthier than the store bought ones. Why don’t you try it before fall ends?
How would you like your green olives? We love them as a breakfast food, snack or in an olive salad recipe. We even love them as a topping for kumpir, stuffed baked potatoes.
Green Olives in Turkish Cuisine
Have you ever heard about Turkish breakfast? Olives are staple for us in the morning in addition to lots of other foods like cheeses, sliced tomatoes and cucumbers, eggs, pastries, jams, butter and newly brewed black tea.
Although olives are considered as breakfast food in Turkey, I love to snack on them between meals too. Just like the Greek do. Olives make awesome appetizers with a generous amount of olive oil on them. You can even garnish them with some dried or fresh thyme and lemon slices. Even some hot red pepper flakes would add an amazing touch on them.
You know what? We can even make a super tasty light lunch with green olives using mom's easy olive salad recipe.
That’s why I was so excited when I saw the first products of the year at our local market last week. We bought about 10 pounds and started brining them. Can’t wait to taste it once their bitterness goes away! Do you know how to brine olives? It is a fun activity that you can do as a family. Kids love cracking green olives!
Brining olives is not as hard as you think. It is as simple as water and salt. You just need some patience because you need to wait more than 10 days. I promise, it’s worth every single day.
Preserving Olives In Jars
I always prefer making things at home, I feel that I have all the control then. Green olives are one of those homemade things I love. Curing green olives is one of our preparations for winter, just like preserving grape leaves.
I learnt how to cure green olives from mom. Mom picks olives from the tree with her hands every fall and preserves them in large jars. I find it more practical to store them in small jars though. Depending on the amount of olives you have, you can decide on the size of the jar.
Unfortunately, we can’t find fresh green olives in our city, its extremely cold climate is not good for olive trees, so my parents send about 10 kilos of fresh olives from the South of the country during fall, we cure them in small jars and keep until the end of summer, so we never buy it from markets.
How To Choose The Best Green Olives
When buying fresh green olives for brining, keep these in mind:
- They shouldn’t be damaged. It’s perfect if the olives are picked by hand.
- They should look firm enough. Don’t use any mushy olives.
- They shouldn’t be overripe. If you are planning to brine green olives, make sure they are green. The darker colors show that olives are riper. You can find the best green olives in late September and October.
My dad says that it's very important to pick them from the tree with hands so that they are not damaged. If there are any olives which drop on the ground and damaged, these are kept separately and taken to olive oil factories. Producers sell their best crops at open markets and have the rest transformed into olive oil.
How To Brine Olives At Home
It is like pickling the olives. Have you ever pickled vegetables at home? You know it is super easy to make a pickle brine. This recipe calls for a similar process. Without vinegar though. The recipe calls for water and salt only, with three easy steps.
Related: Pickled Armenian Cucumbers Recipe
Prepare The Olives
Wash the olives under water very well and then crack the olives. You can use a mallet, the bottom of a jar (just like mom does) or simply a stone to do this. Just smack the mallet once or maybe twice to crack them. It’s enough if the flesh tears. Also, try not to mash them or damage their pits. I saw a device at the local market doing this for you and I tried it but it was a complete frustration. Almost all the olives were mashed, not cracked at all. The best way is to do it yourself one by one.
Another method to prepare the green olives for brining is to slit them with a knife. It is not my favorite method though because I think olives remain firmer when cracked.
Cure The Olives In Water To Remove Bitterness
Put the olives in a big jar or in separate jars. Pour cold water over them and make sure they are all covered. It is a good idea to weigh them down with something like a small plate or grape leaves (that’s what my mom does). Let them sit for 10 days, changing the water at least once a day during this time. To change the water, drain the olives, put them back in the jar and fill it with cold water again. After ten days, taste one of the olives and keep changing the water for another week if it’s still too bitter.
Prepare The Brine
It is simply the combination of water and salt. Mom never measures their ratio, she uses the egg method and I love it. Put water in a large pot. Add some salt into it and mix well. Place an unbroken raw egg in that water. If the egg floats, you have the right ratio. If it doesn't float, add more salt and test again.
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 and let sit for about a week. They’ll be ready to eat after this process.
How Long Can You Keep Olives In Brine?
You can keep them for more than a year in a place away from sunlight. They don't go bad in a short time. Thanks to salt, they can stay fresh and firm for a long time.
How To Prepare Brined Olives To Eat
You can't eat olives straight from the tree. They are not edible unless you cure them. It is not a good idea to eat them straight from the jar after the brining process, either. You will probably find them too salty. The best solution to remove the excessive salt is to soak the olives in water before eating.
So take as many olives as you need from the jar using a slotted spoon. Put them in a bowl and pour cold water over them. Rinse and repeat for a few times. Finally let the olives sit in water for 15 minutes and drain. Drizzle a generous amount of olive oil over them and serve. My favorite way of eating green olives is dipping a little bread into that olive oil and then eat a few olives at a time. YUM!
Note: The rest of the olives can remain in the jar for a few weeks. You can remove olives from it whenever you need.
More Recipes with Brine
Below is an image from the original post that was published in 2012 (sorry for the photography quality). It was made by mom in a large size jar of 11 pounds.
Uses of Green Olives
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How To Brine Olives
Brining olives at home is so easy. It just needs water, salt and some patience.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 1 jar 1x
- Category: Preserving
- Method: Brining
- Cuisine: Turkish
Ingredients
- 2 pound green olives
- 3 liters water
- 1 tablespoon kosher salt or sea salt
Instructions
- Using a mallet or the bottom of a jar, crack the olives. If you see the pit, it’s fine. Make sure you don't damage the pit.
- Put the cracked olives in jars.
- Fill jars completely with cold water.
- Place a small plate or cheesecloth or grape leaves on the top as a weight to keep the olives submerged. Otherwise, olives on the top change color because of oxidation.
- Change the water in the jars once or twice a day for ten days or until the bitterness of olives is gone.
- Drain the olives for the last time when they are not bitter any more (taste one olive to understand this).
- Put the olives back into jars and prepare the brine.
- Pour cold water in a large bowl. You can decide the amount depending on your jars. You can start with 2 liters for two big jars. Add 1 tablespoon kosher salt and mix well. To understand if it is the right ratio, place an unbroken raw egg into the water. It is the perfect ratio if the egg floats. Add more salt if it doesn't float.
- Pour it in jars. Olives must be completely covered with water.
- Place a cheesecloth on the top to prevent olives from floating on the surface of water.
- Keep the jars in a dark place. Ready to eat after about a week.
Notes
The nutrition facts are assumed for canned olives.
Nutrition
- Serving Size:
- Calories: 164
- Sugar: 0.6 g
- Sodium: 1764.9 mg
- Fat: 17.4 g
- Carbohydrates: 4.4 g
- Protein: 1.2 g
- Cholesterol: 0 mg
Keywords: how to brine olives, curing olives, how to preserve olives
Atika says
Hi there! this is my first time curing green olives and now I'm at the stage of covering the olives in salt-brine and I'm using cheesecloth plus the lid to cover it. My question would be is it necessary to keep using the cheesecloth after the initial 10 days brining? Thanks!
Zerrin & Yusuf says
Hi Atika,
We put cheesecloth to prevent the olives that are on the top from being exposed to air. So yes it's better to put it at the stage of putting the olives in salted brine. You can remove the cheesecloth when you start eating the olives after about a week.
That being said, if your jar is large enough and if you are sure that all the olives are well covered with brine and none of them are close to the surface of the brine, then you won't need the cheesecloth.
Hope this helps.
Chris says
Thank you for this information. I just started water-curing my green olives yesterday. I cracked them and soaked them in water overnight, with a plate on top of them, to keep them submerged.
My question: this morning when I went to change the water, I notice that some of the olives are brown now, along the lines where they're cracked. I suspect they got exposed to air before going in the water. Is this okay, or have I ruined the batch?
★★★★★
Zerrin & Yusuf says
Hi Chris,
The reason for some olives' losing their color is, as you say, they must have been exposed to air for a longer time. But don't worry, they are still ok. The only thing is they won't be as green. So you haven't ruined the batch.
Thank you for asking this question. We should add in the recipe as a tip that you shouldn't keep the cracked olives outside for long before pouring water over them.
Would love to learn what you think when they are ready to eat!
Cheers!
Dee says
Hi
Can you so this with olives that was purchased and all the juice was used. Only olives in jar.
Ajay Kaul says
Sir
Purchased a JAR of Olives
After opening the Jar ........ after a week now ....The BRINE IS TURNING COLUR TO YELLOW .......Why is turning yellow ....IS IT ALRIGHT TO EAT THE OLIVES ...Regards AK
Yusuf says
Hi Ajay,
To be honest, I have no idea why the brine is turning yellow but I guess it is okay to eat the olives after giving them a good rinse.
Carla Sifoni says
Thanks for the recipe! It’s been two weeks since I jarred my olives. I have 10 jars. Opened half of them so far and the brine is fizzing and bubbling like seltzer. Are they still good to eat? What do I do? Do I replace the brine or throw them out? I’m so worried!
Yusuf says
Hi Carla,
So you changed the water in the jar for 10 days with clean water, right? Then you made the brine and put the olives(that are no longer bitter) in it?
Never experienced that bubbling like seltzer. But here is our solution for you: Taste a few of the olives and transfer them in a new brine if they taste good. Hope this helps.
Gudik Holm Plews says
Hi, thanks for the recipe.. One thing remains ambiguous to me: You both write that the olives can be kept in the salt/water brine for more than a year and that "the rest of the olives can remain in the jar for a few weeks".. So is it important that the salt/water brine is absolutely air tight and once you open it you only have a few weeks to eat the rest?
Yusuf says
That's right. When they are air tight closed, olives can stay longer. So it's better not to make them in too large quantities. Having said that, an opened jar can stay longer than a few weeks as long as you don't touch the olives by hand.
Diana says
Thank you for this recipe! I have made my jar first time before three years and it was discovery! I bought green olives and we go again 😉
Yusuf says
Hi Diana,
So happy to hear that you loved it! Everything homemade is the best. Right? Thank you for the feedback!
Meredith says
Help! I followed the instructions here but some of my jars, after 2 weeks in brine, have mould forming at the top! Do you know why this would have happened and Is there anyway to salvage those jars? Can I change the brine again and get rid of the olives at the top closer to the mould? I feel like it my have something to the do either with slicing vs cracking them (we did a bit of both) and/or the cheese cloth at the top of the jar.... any suggestions! I would hate to throw out everything!
Yusuf says
Hi Meredith! Mould might be caused by air exposure. Please make sure the jars are tightly closed. Another thing is that we should never touch the olives with hands after we put them in brine. Just like pickling. It causes bacteria and thus the mould comes out. So what to do now? You can remove the olives that are on the surface and touching to the mould and the mould. Close the jar tightly. If it happens again, make a new brine in a clean jar and transfer the olives into it. And when you want to eat, take some in a bowl, wash well and then serve with olive oil. Hope these help.
Jenny says
I put about a table spoon of extra virgin olive oil on top of the olives in brine to seal out the air. They last a long time when sealed this way … no mould
Zerrin & Yusuf says
Hi Jenny,
Sealing it with olive oil sounds brilliant! Thank you for your contribution!