Pickling Olives - The Best Tips and Tricks

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Want to know how to pickle your Olives? Read these tips on Pickling Olives the easy way.

Pickling Olives is a process of fermenting them so that they can be used for making tasty snacks, food and liquor additives, and has been around for centuries. The most well known olive producers and pickle experts are the Spanish and the Greeks.

If you are a fan of pickled olives, the good news is, you can try it yourself. You just need a lot of freshly picked olives, better if you grew them yourself, or buy really fresh and good quality olives.

Here are 5 Easy Steps for Pickling Olives, traditionally:

You need to have freshly picked olives, green, yellow green or black. For this procedure, we will use a 10kg Olive recipe.

1. Wash your fresh olives, drain them, and then soak them in a clean container with fresh, clean water for about 3 hours. Some use spring water, some use distilled water, either way, just make sure that the water you soak your olives with is clean. After 3 hours, drain them.

2. Prepare your pickling olives solution – 7 litres of spring water or distilled water, 800 grams of salt and half a pint of white wine. You may also use cider vinegar in place of the white wine.

Pour the water into a clean and sterilized container, add the salt and finally the white wine or vinegar. Stir lightly.

3. Now, to prepare your olives. In pickling olives, you can cut the olives with one deep lengthwise cut each, or prick or skewer them with a clean and sharp toothpick, to create an opening or holes on each olive; that will help in the fermentation process.

After cutting or pricking the olives, put them in the container with your pickling solution. This part actually, is the only painstakingly long process, but the rest should be easy.

4. Now when you’ve poured all the olives into your large container with your pickling solution, get a plate to weigh the olives down and make sure they sink and get soaked in the solution, no olives floating, all the olives should be fully soaked and covered by the liquid. You may cover the container, but no need to seal it.

5. Store and ferment at room temperature for at least a month, and if you prefer them stronger and more flavourful, you can store your olives for up to three months before eating them.

Do not refrigerate pickling olives; just place the container in a safe spot at room temperature. Make sure it does not get dust or unwanted dirt or other liquids.

Now the idea is for you to be able to pickle freshly picked olives. You may even choose to give them away, sample them or even sell your pickled olives after you taste them in about a month or so. You may also consider growing olives yourself.

Pickling Olives is very easy, fun and inexpensive. Fascinated? Want to know more about growing healthy and fruitful olive trees?