Cured Olives

Step 1

• Taste a raw olive to know the starting point for bitterness.

• Place the olives in a large bowl or ceramic crock. Fill the bowl with tap water until the olives are completely submerged.

• Cover and set aside at room temperature.

• Change the water daily. (Cloudy water and bubbles on the surface are expected.)

• Taste the olives periodically to monitor the decline in bitterness. Soak until the level of bitterness appeals to your palate; this may take several weeks.

• Once the bitterness has been leeched out to your liking, drain and rinse the olives.

Step 2

• Fill a large bowl with enough water to cover the olives by 2 inches.

• Place the egg at the bottom of the bowl. Start adding salt, stirring gently until it dissolves. Continue adding salt and stirring until the egg floats, being careful not to crack the egg.

• Remove the egg and add the vinegar according to the proportion mentioned above.

• Add the brine to the olives. (There must be enough liquid so the olives are completely submerged by a couple inches.)

• Cover the bowl or container and let the olives soak to the desired level of saltiness. This step can last from days to weeks.

• A white film or mold may develop on the surface of the brine; it is harmless. Skim as needed. To decrease mold growth, place a piece of waxed paper directly on the brine, forcing out all air bubbles.

Step 3

• When olives are cured to your liking, drain and rinse.

• Fill clean glass jars with the olives.

• Top with new brine. At this point, wine, citrus zest, and/or herbs and spices can be added to the jar.

• Cover tightly and store in the refrigerator up to two years.

This article appears in Nov 1-30, 2010.