When Remodelista editor Sarah moved into her current home, she was delighted that there were three large olive trees in the garden. When autumn came, the trees were laden with plump, black olives. Here she shows us how curing olives is easy, requiring nothing more than salt and water and a little attention.
Note: If you are the sort of person who finds weekly tending to olives a bore, you can always try the slacker’s approach: chuck all the olives in a pillowcase, drown in salt and hang from a tree. Leave for several months (even in the rain). Taste periodically and one day you will know they are ready when suddenly they taste good.
Above: The three simple elements needed for curing: salt, water, and olives. Rinse the olives, put them in a canning jar along with a healthy handful of salt and mix around. Use a weight on top to make sure all the olives are submerged. Change the salted water weekly (or thereabouts). Store in a dark place for four to five months.
Above: A small potted olive tree.
Above: Olives ripe for picking.
Above: Two jars of home-brined olives.
For another Mediterranean-inspired preserving recipe, see Moroccan Preserved Lemons.