Home-Cured Olives (Moroccan Style)
Fresh olives are sold in bulk at very affordable prices. While this recipe only makes use of a ½ gallon of olives, take advantage of larger quantities and spice them differently in order to vary the flavors in your kitchen. Incidentally, the water-curing method for preparing olives results in more oleuropein – an antioxidant thought to boost the immune system – in the end product which is, in part, why we chose this method.
Servings: 32 servings
Calories: 87kcal
Ingredients
- ½ gallon fresh green-ripe olives
- 6 tablespoon fine sea salt
- ¼ cup raw apple cider vinegar
- 4 cups water
- 1 preserved lemon
- 10 cloves garlic
- 3 red jalapeños
- 1 bay leaf
- 1 teaspoon black peppercorns
- ¼ teaspoon turmeric
- ½ teaspoon 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 ½-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.
Nutrition
Calories: 87kcal | Carbohydrates: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 2230mg | Potassium: 30mg | Fiber: 2g | Vitamin A: 230IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 0.3mg
