Greek-Style Ripe Olives Recipe
A straightforward method to cure ripe olives at home, followed by a simple marination process.
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Instructions
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Select red to dark red olives.
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Slash each olive deeply on one side and place them in a large non-reactive container.
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Prepare a solution of 4 tablespoons salt per quart of water and pour over the olives to cover completely.
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Submerge olives with a weight and store in a cool place, changing the salt solution weekly for three weeks, rinsing thoroughly before each brine change.
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After three weeks, taste an olive; if still too bitter, re-brine for an additional week, then rinse, otherwise rinse thoroughly.
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For the marinade, combine white wine vinegar, salted water, oregano, lemon wedges, and garlic in a clean container.
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Add the cured olives and stir to coat them in the mixture.
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Pour 1/4 inch of olive oil on top to seal; the olives will be ready to eat in a few days.
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For long-term storage, keep olives in the marinade in a cool pantry or refrigerated, consuming within one month.