Mount Zero Olives Curing recipe

Neil Seymour , Serves 10


Pink Lake Salt
Vinegar or Citric/Acetic Acid


Wash and sterilise the container

Prepare approximately 10 litres of 1:10 salt solution (brine), ie: 1kg salt in 10L potable water.
Place 5kg olives in container and fill with brine. It is not necessary to wash the olives.
Add 100ml vinegar or equivalent citric/acetic acid.
Place a screen or plate on top of the liquid to ensure that all the olives are totally immersed and remain that way throughout the process.
Loosely place the lid over the top but do not seal. Check olives from time to time, top up with fresh potable water if required. Check water level monthly and don't bother tasting until at least 2 months have past.  Do not remove the mould growing on top, just make sure olives are submerged below this level.  The process is finished when the level of bitterness remaining in the olives is to your taste and the olives are not longer fermenting (fizzy to taste). This can take many months, depending on your olive variety. Rinse the olives and place in new brine in sterile containers at 5% salt, ie: 500g in 10L of potable water.  Finish with a splash of vinegar to increase acidity - idealy below a pH of 4.
Add a small amount of olive oil to seal the surface and seal the container.

Charlie Duffy
This method can be used for green or black (ripe) olives. There are many variations you can try, particularly for the green olives. Be sure the water is of drinking quality (‘potable’) and that your olives are always immersed in the brine.

Recipe Ingredients from the Mount Zero Range