How to Cure Olives: the Easy, No-Bake DIY Italian Method To Preserve Olives All-Year Round

Curing olives is one of the oldest and most cherished methods of preserving these versatile fruits, ensuring a year-round supply. This ancient technique not only extends the shelf life of olives but also enhances their taste and texture through a meticulous process of soaking and marinating. While store-bought olives offer convenience, there is something profoundly satisfying about preparing them yourself. Homemade cured olives promise superior flavor and authenticity, allowing you to control the ingredients and environment, thus ensuring a purer and more personalized product.

What Are Cured Olives?

The history of cured olives dates back thousands of years to ancient civilizations in the Mediterranean region, where olives were first cultivated around 3000 BCE. Early methods of curing olives, involving natural fermentation and brining, were developed to preserve the harvest and enhance their flavor. These techniques spread throughout Greece, Rome, and Egypt, becoming integral to their culinary and cultural practices. Over time, various methods, including dry curing and lye curing, evolved, reflecting the diverse traditions of the Mediterranean basin.

Our version is inspired by a tasty side dish very popular in Southern Italy – especially in Sicily , Puglia and Calabria – made with crushed green olives , pitted and seasoned with chilli pepper , extra virgin olive oil , garlic , salt and herbs.  Really simple to make, they require one key factor, i.e. patience: the preparation, in fact, requires rest periods.

How to Cure Olives

Begin with fresh, raw green olives, ensuring they are thoroughly washed to remove any impurities. Using a stone, carefully crush each olive to remove the pit, a process that not only helps with the preservation but also allows the olives to absorb the marinade better. After the pits are removed, place the olives in a bowl, rinse them, and then soak them in water. This soaking process, which lasts four days with daily water changes, helps to reduce the olives' natural bitterness, making them more palatable. After this period, drain the olives by squeezing out the excess water and prepare them for marination.

For the marinade, slice several cloves of garlic and mix them with dried chili, dried red pepper, salt, and wild fennel seeds. This combination of ingredients not only adds a robust flavor to the olives but also infuses them with a unique aromatic profile. Place the drained olives in a bowl, add the seasoning mix, and ensure everything is well combined. Transfer this mixture into sterilized glass jars, pressing down the olives to eliminate air pockets, and then fill the jars with olive oil until the olives are completely submerged. This olive oil acts as a preservative, keeping the olives fresh for an extended period. Allow the olives to cure in this marinade for five days. After curing, the olives are ready to enjoy and can be stored in the jars for several months.