Quick Method for Curing Black Olives

  1. For best results use completely black olives.
  2. Rinse the black olives well and leave in clean water for 24 hours.
  3. Place in a 4% salt (40g/L) solution for 2 weeks.
  4. Keep the olives submerged and cover.
  5. Replace with a 6% salt (60g/L) solution for 2 weeks.
  6. Keep the olives submerged.
  7. Make up fresh 6% salt solution and flavour to taste with vinegar, herbs, spices, etc.
  8. Place the olives in jars.
  9. Bring the flavoured brine to the boil and add hot to the olives in the jars.
  10. Fill the jars completely and close tightly.
  11. Let stand for a week or two.
  12. Serve splashed with EVOO.
  13. Enjoy!