Home-cured olives – seasoned with chilies, lemon and North African spices – have finally made their way into our kitchen, and happily so. Not too long ago, we received a beautiful box of freshly harvested, green-ripe barouni olives from Chaffin Family Orchards out of California. Since then we’ve patiently waited and waited for our olives to lose their soapy bitterness and gain a saltiness spiked by hot peppers, lemon and garlic.
Olives are among our favorite foods. They enjoy a rich heritage having been cultivated across the middle east and Mediterranean region for thousands of years. Though olive oil has always been prized both for grooming and culinary uses, my love rests with the well-spiced and wonderfully salty fruit. Olives are rich in mono-unsaturated fat, vitamin E and polyphenols which account for the fruit’s strong, bitter flavor. A good soaking in brine and spices tempers the olive’s natural bitterness.
In preparing my batch of olives at home, I chose to water cure them – as it’s a relatively faster approach to olive curing and, as you can imagine, I was eager to see the results of my first adventures in olive curing. Other methods of curing olives at home include treating the fruit with lye, brining them whole and curing them in salt. I imagine, next season, we’ll try a different method of curing olives. Water curing is simple and remarkably easy; just clean the olives, discarding any marred fruit, and pound them with a mallet or rolling pin until the fruit is slightly bruised. Over a period of days or even weeks, depending on how much bitterness you prefer, soak them in clean water, changing it frequently. You’ll notice that the olives will release some of their oils and that oil will rise to the top of the water every day. Follow this by a heavily spiced brine, and you have home-cured olives.
We’re looking forward to serving our olives at the Thanksgiving table and throughout the year as appetizers or in lovely, rustic tapenades. Some we seasoned with provincial herbs, others with Greek oregano and garlic, but these olives we seasoned with a savory array of North African spices. I can’t wait to pair them with a Moroccan-spiced Roast Chicken or on fresh bread smeared with authentic labneh and a slice of preserved lemon. Take a look at my other tutorial for preparing home-cured olives.
Home-Cured Olives (Moroccan Style)
Ingredients
- 1/2 gallon fresh green-ripe olives
- 6 tbsp fine sea salt
- 1/4 cup vinegar
- 4 cups water
- 1 preserved lemon
- 10 cloves garlic
- 3 red jalapeños
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/4 teaspoon turmeric
- 1/2 tsp coriander seed
Instructions
- Rinse clean and pick over the fresh olives, discarding any obviously marred fruit. Discard any leaves or stems. Gently slice each olive on one side to the pit.
- Dump the cracked olives into a large, food-safe container fill it with filtered water. Drain, rinse and fill the olive container with water again twice a day every day for two weeks or until they lose their bitterness.
- Prepare a brine by whisking the salt, vinegar and 4 cups water.
- Drain the olives and rinse them, and then place them into a 1/2-gallon mason jar with spices, lemon and chilies.
- Pour the brine over the olives, and allow them to ferment at least 6 weeks or until pleasantly sour.
This sounds delicious! When fermentation is complete, should the olive mixture be refrigerated?
I have a question about fermenting lemons. When using mason jars, would you prcess the in a hot water bath to seal the jars? Also, can the same be done with Valencia Oranges?
Hi Cindy,
No, I don’t recommend that you run them in a hot water bath as you will 1) prevent them from fermenting, or 2) kill off all the beneficial microbes that are present if you have fermented them. If you’re using mason jars, I’d recommend you purchase glass weights and an airlock.
It is that time of year where the Chaffin Farms have the olives. But you are changing the water twice a day for a week, is that due to the raw lemons? As the spices would not seem to ferment that much? The University of California, puts the olives in the same brine for two months, then a final change for 2-4 months. Due to foaming and evaporation, the solution is checked every 6-7 days.
Why so different?