Green olives are not only delicious but also packed with health benefits. If you have a surplus of fresh green olives and want to extend their freshness, preserving them is the way to go. In this article, we will explore the best methods for preserving fresh green olives to ensure they last longer.

Why should you preserve green olives?

Preserving green olives allows you to enjoy their delicious taste and health benefits even when they are out of season. Additionally, preserving olives can be a cost-effective solution, as store-bought jars of olives can be quite expensive. By preserving green olives, you also have control over the flavorings and seasonings added.

What do you need to preserve green olives?

Before we dive into the preservation methods, it’s essential to gather the necessary equipment and ingredients:

  • Fresh green olives
  • Pickling salt
  • Filtered water
  • Herbs and spices (optional)
  • Glass jars with airtight lids

Preservation methods:

1. Water curing method:

The water curing method is one of the simplest and most popular ways to preserve green olives. Here is a step-by-step guide:

  • Wash the olives thoroughly to remove any dirt or debris.
  • In a bowl, make a brine solution by dissolving pickling salt in filtered water.
  • Using a sharp knife, make a lengthwise slit in each olive.
  • Place the olives in the brine solution, ensuring they are fully submerged.
  • Cover the bowl and let it sit at room temperature for 10-14 days, stirring occasionally.
  • Taste the olives after the specified time. If the bitterness has reduced to your liking, drain the brine, rinse the olives, and store them in glass jars filled with fresh water and any desired herbs or spices. Refrigerate for up to four months.

2. Salt curing method:

The salt curing method is another popular technique for preserving green olives:

  • Wash the olives thoroughly and make a layer of salt at the bottom of a clean, dry glass jar.
  • Add a layer of olives on top of the salt and cover them with another layer of salt.
  • Repeat the process until the jar is filled, ensuring olives are completely covered in salt.
  • Seal the jar and store it in a cool, dark place for around two months.
  • After two months, remove the olives from the salt and rinse them under running water.
  • Transfer the olives to a new jar with fresh water and any desired herbs or spices. Refrigerate for up to six months.

3. Brine fermentation method:

The brine fermentation method requires patience but results in flavorful and probiotic-rich olives:

  • Wash the olives thoroughly and make a lengthwise slit in each olive.
  • Prepare a brine solution by dissolving pickling salt in filtered water.
  • Place the olives in a jar and cover them completely with the brine solution.
  • Place a weight, such as a small plate, on top of the olives to keep them submerged in the brine.
  • Seal the jar and store it at room temperature (around 68°F/20°C) for several months.
  • With time, the brine will become cloudy and bubbling may occur. These are signs of fermentation, indicating that healthy probiotics are developing.
  • Taste the olives after a few months. If they reach the desired flavor, transfer them to jars with fresh brine solution, herbs, or spices. Refrigerate for up to a year.

Preserving fresh green olives allows you to enjoy their delectable taste throughout the year while saving money and having control over the ingredients. Whether you choose the water curing, salt curing, or brine fermentation method, follow the steps carefully, and you’ll be rewarded with preserved olives that will enhance your meals for months to come.

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