Makes 10 pounds of olives
- 10 pounds of green olives
- 1 1/2 cups pickling or kosher salt (not iodized)
- 2 cups white wine vinegar
- Herbs, garlic, lemon, or other seasonings
- Airtight, food grade plastic or glass containers
1. Sort the olives and discard any bruised or defective fruit. Rinse the olives in water and drain.
2. Place olives one or two at a time on cutting board and strike it with a rubber mallet, rolling pin or stone. Crush each olive just to crack the flesh-do not break the pits or remove them.
3. Place the olives into a food grade pale or glass jar and cover with fresh water. Keep olives submerged in the pale by using a plate or a plastic ziplock filled with water. Look for a jar that is easy to drain.
4. Every 24 hours drain the olives and replace with fresh water. Do this for six or seven days until you no longer taste any bitterness. If you do taste some bitterness keep soaking until they are not bitter but not so long that they become bland.
5. Prepare the finish brine — add 1 pound (about 1.5 cups) of salt to 1 gallon of cool water, stir to dissolve, and add 2 cups of white vinegar. This will be enough to treat 10 pounds of olives.
6. Drain the debittered olives and cover with the finishing brine. At this point you can add herbs and other seasonings if desired. Consider some fresh oregano leaves, a clove of peeled, bruised garlic and a few thin slices of lemon. Close the lid tightly and keep refrigerated for 4 days or you can allow the flavors to develop more fully during longer storage.
7. These olives can be stored in the refrigerator for up to 1 year in the finish brine. Drain and serve with a little dribble of olive oil.
Recipe from Roger Wolfe, Dos Aguilas Olive Oil, AptosOLIVE Recipe: Mediterranean-style cracked olives,