How To Make Cured Olives
Here’s a simple cured olives recipe that you can easily whip up. Soaked olives are brined with hot chile peppers and lemon for added punch.
Serves:
Ingredients
- 4lbsfresh ripe olives
- 10cupswater
- 4tbspkosher salt
- 2lemons,sliced
- 1cupolive oil
- 2hot chile peppers
Instructions
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Rinse olives and soak overnight in cold water. Drain, and make a small slit in each olive, or smash them slightly.
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Pack the olives into sterile pint jars. Slice chile peppers into rings, and place 1 into each jar. Place 1 lemon slice into each jar.
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Stir together the water and salt until salt is completely dissolved. Pour over the olives in the jar, leaving about ½-inch of space at the top. Pour olive oil into the jars to within ¼-inch of the top. Cover with lids and seal.
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Let the olives cure in the refrigerator for 2 weeks before tasting. If the olives are bitter, let them cure for another week.
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Use as desired and enjoy.
Nutrition
- Calories: 127.05kcal
- Fat: 12.83g
- Saturated Fat: 1.74g
- Monounsaturated Fat: 9.40g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 4.13g
- Fiber: 1.96g
- Sugar: 0.24g
- Protein: 0.57g
- Sodium: 420.16mg
- Calcium: 53.52mg
- Potassium: 18.66mg
- Iron: 1.96mg
- Vitamin A: 12.73µg
- Vitamin C: 6.47mg
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