Ancient Greeks cured olives by ‘dry curing’ with salt. Other methods were developed over the centuries. If you have olive trees and are interested in home curing, it’s easy to do, but it just takes time. There are several traditional methods used in Greek homes.
Water Curing (‘Smashed’ or ‘Cracked’ Olives) Recommended for large green olives Wash olives. With a stone or mallet, crack the meat of the olive, taking care not to bruise the pit. Put the olives in a pan and soak in cold water for 6-8 days, changing the water twice a day, morning and evening, until the bitterness is gone (taste to test). When ready, fill the pan with brine* (about 1 part sea salt to 10 parts water) and lemon juice (about 1 part lemon juice to 10 parts water), transfer to jars if desired, and refrigerate for several hours before eating.
** Brine Curing Recommended for black olives Wash olives. With a sharp knife, make a cut in the meat of the olive (top to bottom) without cutting the pit. In a pan, soak the olives in brine. Make sure the olives are submerged by using something to weigh them down and cover. Cure the olives for 3 weeks, shaking the pan each day and changing the brine each week, then taste for bitterness (they could take up to 5-6 weeks depending on the olives). When they taste the way you want, place in jars with brine, add 4 tablespoons of red wine vinegar and top with a layer of olive oil.
Dry (Salt) Curing Recommended for large black olives Outdoors, in a basket, burlap bag, or wooden box lined with burlap (allowing air to circulate), layer olives with coarse sea salt (you’ll need about 1 pound of salt for every 2 pounds of olives). Leave the olives outside (with plastic underneath to catch the juices that drain) for 3-4 weeks, shaking daily and adding a little more salt every 2-3 days. Taste for bitterness, rinsing the olive first. When no longer bitter, you can either shake off the excess salt and keep them that way, or shake off the excess salt and dip them quickly in boiling water to remove the salt. They can be marinated for a few days in olive oil to regain plumpness (this method of curing will shrivel them), or just coated well with olive oil (using your hands) before eating.
Dry (Salt) Curing Recommended for small black olives In glass jars, alternate layers of olives with coarse salt. Every day for thee weeks, shake well and add more salt to absorb the juices. Test for bitterness, rinsing the olive first. Continue to cure if bitterness remains; otherwise, add warm water to cover and 4 tablespoons of good quality red wine vinegar, and top with a layer of olive oil. They will be ready to eat after 4-5 days.
Oil Curing Cover in olive oil and leave them alone for several months. Test for taste.
Tips About Brine: * The water/salt ratio is perfect when a raw egg floats in it. ** For cracked olives, when they’re ready to eat, transfer to brine that’s less salty to keep for long periods.