A Step-by-step Guide On The Proper Way To Brine Olives — Do It Right!

Green olives can be used in different ways but before this is possible, they must be cured to remove the bitter taste and to add more flavor as well as to prevent their quick spoilage. Curing olives involves several methods but the most common method is the use of salty water referred to as brining.

This article will teach you how to brine your olives such that they become tastier and healthier.

Brining olives is not as hard as people think. It is a fun activity that you can do as a family!  You just need some water, salt and a small dose of patience; because you need to wait for about 10 days.  I assure you that the wait is worth the delicious finished product!

Steps involved in the brining of Olives

• Get fresh olives, sort through and remove the damaged ones.  The olives should be firm enough and not mushy or overripe.
• Wash the olives under water very well and then crack them using a mallet, a stone or any simple suitable device. Try not to mash them!
• Put the cracked olives in jars and cover with cold water, ensuring that the olives are completely submerged.  If all the olives are not covered with water, the tendency for the olives on the top to change color because of oxidation is higher.
• Change the water in the jars once or twice a day for ten days or until the bitterness of olives is gone.
• Drain the olives for the last time when they are not bitter any more.
• Prepare the brine by mixing water and some salt. You can use raw egg to determine if the mixture is balanced before pouring into the prepared olives in jars.
• These are ready for use after 10 days.
• The olives can be kept in the salt/water brine for more than a year. If mould forms, simply change the salt mixture and pour the olives back into the jars.
• Ensure that the jars containing the olives and brine are absolutely air tight.

Well what are you waiting for, prepare your brine and start pickling your olives!