We have fresh curing olives and a family recipe to go with it.
We just received a shipment of fresh green curing olives at the store!
These big green olives are young, immature and pretty much inedible off the tree. They need to be cured and then soaked in a brine to make them the delicious delicacy we know and love. These green olives can be cured in water, which removes the bitter taste of the raw fruit. The flavor and texture will change after soaking and will become more fresh, green, and nutty flavor. The texture will also be firm. After about 10 days of water curing, they are brined, which adds the salty flavor that we just love!
- 2.5 lbs. Green olives for curing
- 5 tbsp. sea salt
- 12 oz. white or distilled vinegar
- Fresh water
Crack the olives. Using a knife, put a cut in the side of the olive until you hit the pit.
Submerge the olives in fresh water.
Change the water daily for 10 days, or until the olives have lost their bitterness.
Prepare the brine:
• 12 oz. white wine or distilled vinegar
• 20 oz. fresh water
• 5 Tbsp. sea salt
Mix together until salt completely dissolves.
Drain olives well, and place in an airtight container with the brine.
At this point you can season your olives with herbs and seasonings if you wish.
Seal the container and place them in the refrigerator. They will be ready to eat in four days, but will continue to absorb flavor as long as they remain in the brine.