Table Olives – Water Cured (part 1)


Saturday 22 November, 2014 by Uncle Spike

In a previous post, we looked at how olives for table use, rather than oil production, are picked, sorted and prepared. Now, in this post, we look at one of two methods of curing, namely water curing.

We have four main varieties of olive growing here on our farm, one is specifically good for salt cured processing which will be covered in the next post, whilst two of the other three types can be quite superb when water cured. 




Only the best, non-bruised and undamaged fruit can be used, else they will rot. The selected fruits are washed, then ‘cut’. All we do is add three lengthways shallow cuts using a special olive cutter that has three razor blades inside it; pushing them through one by one with a small rubber plunger on your finger.






Some of our whopping great olives have to be cut by hand with a sharp knife, as they simply won’t fit into the cutter!






The ‘cut’ olives are then placed in large jars, filled with cold water, and a loose fitting cap applied to enable any gas to escape. The water is then drained off and replaced every two days in order to remove the bitterness from the olives.




In these images you can see the coloured ‘bitter’ water being drained off. Repeat this process for 12-15 days and the olives are tasty, but no longer bitter.




The process continues in part two…


6 thoughts on “Table Olives – Water Cured (part 1)

  1. […] some previous posts, we looked at how olives for table use are cured using water, salted, and then preserved in olive […]


  2. janegundogan says:

    Your olives look amazing Spike Man. Mine are rather pathetic in comparison, kind of glad now they were thieved by my sister in law!

    Liked by 1 person

  3. orples says:

    The fact that we don’t grow olives in Virginia makes this a particularly interesting post. I remember having posted a magnolia bloom somewhere (?), thinking nothing of it, only to have feedback from people unfamiliar with the beautiful trees that grow abundantly around here.


  4. dayphoto says:

    You can also see the color of the olives changing. Do you every use any other oils—lard, coconut to cook with, or do you just use olive oil? Olive oil is a luxury here. But I do use it.



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