How to pickle your own olives

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • ripe or unripe fresh olives
  • water
  • salt
  • olive oil
  • good wine vinegar
  • fresh herbs
  • cloves of garlic


The olives may be picked unripe; they will ripen during the curing process, or may be cured once already ripe. Wash the olives well. Fill a large container with water and add enough salt to make a saturated solution. Place the olives in the solution, cover with a dishcloth and leave in a dark place. Drain and rinse the olives 2-3 times a week for the first 3 weeks, discarding any olives which have gone mushy. Place the olives in a new salt and water solution each time. Thereafter the solution need only be changed once a week. The olives will need to cure for about 2 months. When they're tender and no longer taste bitter, drain and rinse well. Place in sterilised bottles and fill with a mixture of olive oil and vinegar. For extra flavour add a few sprigs of fresh herbs and 2-3 cloves of garlic to each bottle. Allow to marinate for at least a month before eating.

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