It’s been more than 10 days, but forgive me. I vacate. (Did I just turn vacation into a verb? Yes, I did. I kind of like it…) By now my little olivinas are brining happily and approaching deliciosity. But I have not revealed how they got from tasteless snoozefest to their current state of yum. So let me divulge.

Ingredients for Brining Homemade Olives

Ingredients for Brining Homemade Olives

Once the olives are cured of their bitter madness, it’s time to add back some flav-ah-flave. It starts with a basic brine that can be spruced up to your heart’s content with lemon, garlic, fresh herbs, dried herblinas, food coloring (what? ew – totally kidding), hot hot peppahs, gin, vodka, you name it. If you’re unhappy with what you come up with, the beauty of brine is that you can always change the flavor. Either add more of the same to bump up the flavor, add new spices to change the flavor, or if you’re totally disgusted by your first creation, dump the existing brine and start over. Brining is more of an art than a science, so if you feel moved to add 5 cloves of garlic rather than 3, by all means, knock yourself out.

Once brined, the olives need to be stored in the refrigerator. They will be ready to eat in about two weeks. Typically, the longer they sit in the brine the better they taste, but let’s be honest; who can stand to wait longer than 2 weeks!?

Basic Olive Brining Recipe

  • 3 ¼ c. water
  • ¾ c. white vinegar
  • 5 T salt

Some of my creations in past years:

Homemade Olives A la Gioco:

  • 1x basic brine recipe
  • 2.5 lbs cured olives (will fill 1/2 gallon jar)
  • 4 cloves garlic
  • 1 T fennel seeds
  • 4 whole dried chili peppers
  • 2 star anise
  • rind of 1 orange
  • 1 T black peppercorns

Homemade Speecey-Espicy Olives

  • 1x basic brine recipe
  • 2.5 lbs cured olives (will fill 1/2 gallon jar)
  • 1 lemon, sliced
  • 10-20 whole dried chilis
  • 4 cloves garlic

Lemony Snicket Homemade Olives

  • 1x basic brine recipe
  • 2.5 lbs cured olives (will fill 1/2 gallon jar)
  • 1/2 lemon, sliced
  • juice of 2 lemons
  • 4 cloves garlic

Herbaceous Homemade Olives

  • 1x basic brine recipe
  • 2.5 lbs cured olives (will fill 1/2 gallon jar)
  • 5ish sprigs fresh thyme or rosemary
  • 5 bay leaves
  • 3 cloves garlic
  • 2 T black peppercorns

Where to buy fresh olives:
For the past five years, I have bought my olives from Penna, a family-run business in California. While you’re at it, check our their Olivasecca – amazing dried black olives the likes of which you’ve never tasted. You can also follow them on Facebook and they’ll keep you up-to-date on when olive season starts and ends.

Other posts in this series:

  1. Blather on about the greatness of home-cured olives and order freshies
  2. T’aint no lye: Curing olives without the nasties (hint: use water!)
  3. Brining is the key to olive happiness. Oh, the places we’ll go! (you are here)
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