Preserving Olives


Separate the green from black olives as they have different processing times.

Immediately submerse in a bucket of water and place a plate on top to prevent olives being exposed to air.

Make a brine mixture of one cup of table salt to 5 litres of water.

Place the olives in a food grade plastic container and cover with the brine, placing a plate on top to prevent olives from floating to surface.

Green olives exposed to the air will turn brown and should be discarded.

Replace the brine mixture each day, 20 days for green olives and 14 days for black olives.

Test for bitterness by biting into one at this stage. If there is still some bitterness continue the process for another couple of days.

Make a brine of 2 cups table salt to each 5 litres water.

Bring to the boil and allow to cool.

Place the olives into glass jars and pour in the brine to cover.

Top each jar with 1cm olive oil and seal.

Olives will be ready to taste in 3 – 4 weeks and will store for up to 12 months.

Dean Boudewyns