Mount Zero Olives Curing recipe

, Serves 10

Ingredients

Pink Lake Salt
Water
Olives
Vinegar or Citric/Acetic Acid

Method

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. Taste after 1 month and then every two weeks.
Do not remove the mould growing on top. The process is finished when the level of bitterness remaining in the olives is to your 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.
Add a small amount of olive oil to seal the surface and seal the container.

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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

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