Lemon and chili peppers accent these brine cured fresh olives.

Lara

Gallery

Recipe Summary

prep:
1 hr
additional:
2 weeks
total:
2 weeks
Servings:
32
Yield:
4 pounds
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse olives and soak overnight in cold water. Drain, and make a small slit in each olive, or you can smash them slightly.

    Advertisement
  • Pack the olives into sterile pint jars. Slice chile peppers into rings, and place one into each jar. Place a lemon slice into each jar.

  • Stir together the water and salt until salt is completely dissolved. Pour over the olives in the jar, leaving about 1/2 inch of space at the top. Pour olive oil into the jars to within 1/4 inch of the top. Cover with lids and seal. Let the olives cure in the refrigerator for two weeks before tasting. If the olives are bitter, let them cure for another week.

Nutrition Facts

135 calories; protein 0.8g 2% DV; carbohydrates 2.5g 1% DV; fat 14.6g 23% DV; cholesterolmg; sodium 1184.5mg 47% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2015
This is a good recipe to get your olives cured for future uses. If you make these thinking they are the kind of olive to serve as is you may be disappointed. I followed these instructions exactly as written putting some olives in glass jars and some in wide-mouth clay pots with lids. Clay wins for texture but the glass lets you see better if mold is forming. Give these a shake or a good stir every other day or so to aid in the curing process and to avoid mold. Once the two weeks have passed these are ready to use in your favourite dish. They cook up in spaghetti sauce or even pop them in the oven for a bit then eat once cooled. I drain the brine add EVOO parsley garlic hot peppers (fresh or dried both work) and some pickled onions and let sit for about 24 hours before consuming. I've been making my own olives for almost 20 years but we boil them twice in fresh water instead of soaking overnight and to tell you the truth both ways work. These make great gifts. Thank you for sharing this recipe. Read More
(3)

Most helpful critical review

Rating: 1 stars
11/03/2010
Just tasted olives. They are still bitter. I'll wait another week and maybe a better rating. Mary Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
11/03/2010
Just tasted olives. They are still bitter. I'll wait another week and maybe a better rating. Mary Read More
(4)
Rating: 5 stars
12/18/2015
This is a good recipe to get your olives cured for future uses. If you make these thinking they are the kind of olive to serve as is you may be disappointed. I followed these instructions exactly as written putting some olives in glass jars and some in wide-mouth clay pots with lids. Clay wins for texture but the glass lets you see better if mold is forming. Give these a shake or a good stir every other day or so to aid in the curing process and to avoid mold. Once the two weeks have passed these are ready to use in your favourite dish. They cook up in spaghetti sauce or even pop them in the oven for a bit then eat once cooled. I drain the brine add EVOO parsley garlic hot peppers (fresh or dried both work) and some pickled onions and let sit for about 24 hours before consuming. I've been making my own olives for almost 20 years but we boil them twice in fresh water instead of soaking overnight and to tell you the truth both ways work. These make great gifts. Thank you for sharing this recipe. Read More
(3)