If you’ve ever looked at an olive tree bursting with fruit and thought, ‘Now what on earth do I do with these?’ you’re in the right place. With a little patience (and salt), you’ll turn those bitter little orbs into the same flavour-packed olives you find in every Greek pantry.
With the help of my mate George (who first showed me the simplest way to turn fresh-picked olives into perfectly brined, marinated beauties) I’ve put together this easy, traditional Greek guide on how to brine olives at home.
Table of Contents
Understanding Green vs. Black Olives
Before you start, it’s essential to separate your olives by colour. The difference between green and black olives lies in their ripeness:
- Green olives: Harvested earlier, they have a firmer texture and a more robust flavour.
- Black olives: Picked later, they’re softer and tend to have a milder, richer taste.
Here are the olives picked straight from our tree into a bucket. A mix of black and green olives.
I then separate the green from the black olives into two different bowls as the process for brining are different.
Discard any bruised olives from the batch. If you keep these bruised olives it can spoil the rest of the healthy batch. Some of these bruised olives may have mould, or bacteria from insects.
Preparing Black Olives
Step 1: Clean and Dry
- Wash the black olives thoroughly to remove dirt.
- Spread them out on a towel to dry completely.
The olives have been soaked and are now towel drying for a few hours.
Step 2: Salt Curing
- Take a bucket and cover its base with a layer of rock salt.
- Add the olives, ensuring they are completely covered with rock salt. Create a top layer of salt to seal them.
Black olives covered in rock salt.
Step 3: Daily Mixing
- Mix the olives daily to redistribute the salt.
- Add more salt if needed to maintain complete coverage.
- Continue this process for up to 10 days, or until the bitterness has dissipated. Taste-test a few olives every couple of days to confirm.
Preparing Green Olives
Step 1: Slit the Olives
- Create a small slit on one side of each olive. This helps release their bitterness during soaking.
Here you can see a small slit that I inserted into the green olive. This will help release the bitterness during the soaking process.
Step 2: Soak in Water
- Submerge the olives in water, ensuring they are fully covered.
- Change the water twice a day, in the morning and evening. This process can take several days to remove bitterness.
Black and green olives soaking in separate bowls.
How to Brine Olives and Marinate Them (For Both Black and Green Olives)
Step 1: Make the Brine
- Prepare a brine using the ratio of 1 part salt, 10 parts water, and 1 part lemon juice.
- Once the bitterness is gone, place the olives in a jar and pour the brine over them. Ensure the jar is topped up to create a seal.
Step 2: Marinate
- For added flavour, marinate the brined olives in olive oil with oregano, garlic, chili flakes, or any seasonings you prefer.
- Allow the olives to sit in the marinade for a few days to absorb the flavours fully.
Step 3: Steralise the Jars
- Before adding the marinated olives to their jars, sterilise your jars by washing them in hot, soapy water, rinsing thoroughly, and then boiling them in water for 10 minutes. Allow the jars to air-dry completely on a clean towel.
Tips from my mate George
- Don’t rush the soaking: bitterness can take longer than you think.
- Always discard bruised olives; one bad one can spoil the batch.
- If you see a white film forming during brining, it’s usually harmless yeast: just skim it off.
- Taste, taste, taste: every olive variety behaves differently.
Storage Tips: Fridge or Pantry?
When it comes to storing your marinated olives, the choice between the fridge and the pantry depends on your preferences and the type of oil you use:
- Fridge Storage
If you plan to store the jars in the fridge, it’s best to use vegetable oil in your marinade. This prevents the oil from solidifying, which can happen with olive oil in cooler temperatures. - Pantry Storage
For a more traditional approach, use olive oil and store the jars in the pantry. Ensure the jars are kept in a cool, dark place away from direct sunlight to maintain freshness and flavour.
My Preferred Method: I personally love using olive oil and keeping the jars in the pantry. It preserves the olives’ texture and enhances the rich, authentic flavour.
Delicious Greek-Style Marinated Olives
Once you’ve brined your olives, it’s time to elevate their flavour with a simple yet vibrant marinade. Greek-style marinated olives are infused with fresh herbs, citrus, and aromatic spices, transforming them into a tasty addition to any meal or as a snack. Below, I’ve shared three of my favourite marinated olive recipes that will take your homemade olives to the next level. Each one offers a unique flavour profile, perfect for any olive lover!
For more entrees and sides to complement any dish, check out my Entrees and Sides recipe page.
Lemon and Rosemary Marinated Olives
Ingredients
Method
- In a jar, combine the olives, olive oil, rosemary, lemon juice, and zest.
- Add fennel seeds if using, and shake gently to mix.
- Let the olives marinate in the fridge for 3-5 days for full flavour.
Notes
Greek Marinated Olives with Oregano and Garlic
Ingredients
Method
- Combine all ingredients in a jar, ensuring the olives are fully submerged in olive oil.
- Seal the jar and let it marinate for at least 3 days, or up to a week for more intense flavour.
Notes
Spicy Marinated Olives with Chili and Coriander
Ingredients
Method
- Place the olives in a jar with all the ingredients.
- Add olive oil to cover the olives completely.
- Seal the jar and let it marinate in a cool, dark place for 4-7 days.
Notes
Love these recipes?
Try pairing your marinated olives with Yiayia’s Village Bread or Patates Tiganites (Greek Fries);they’re perfect together. Or use them to make Easy Olive Bread!
FAQs: How to Brine Olives Recipe
How long do you soak olives before brining them?
You’ll need to soak olives for up to 10 days to remove their bitterness, changing the water twice a day. Once they taste less bitter, they’re ready for the brine.
How long should olives stay in brine?
Most olives need 4 to 6 weeks in the brine, though some varieties can take longer. Taste a few along the way. When the bitterness fades and they taste pleasantly salty, they’re ready.
What kind of salt is best for brining olives?
Use rock salt or pickling salt. These salts don’t contain iodine or anti-caking agents, which can make the brine cloudy or alter the flavour.
Can I reuse olive brine?
It’s best not to reuse brine. Once olives release their bitterness, the solution becomes cloudy and loses effectiveness. Always make a fresh batch of brine for new olives.
Why did a white film form on my olives?
That thin white layer is usually kahm yeast, a harmless natural yeast. Simply skim it off and continue brining. If the film looks fuzzy, changes colour, or smells bad, discard the batch and start again.
Should I store brined olives in the fridge or pantry?
If you’ve marinated with olive oil, store the jars in a cool, dark pantry because olive oil solidifies in the fridge. If you’ve used vegetable oil, the fridge works best to keep the olives fresh and the oil smooth.
Can I use vinegar instead of lemon juice in the brine?
Yes, vinegar works well in place of lemon juice. It gives a slightly sharper flavour, but the same brine ratio applies: 1 part salt, 10 parts water, 1 part acid (vinegar or lemon juice).
How long do brined olives last?
Properly sealed and stored, brined olives can last up to a year. Once opened, keep them submerged in brine or oil and store them in the fridge. They’ll stay fresh for several months.