Table Olives – Water Cured (part 2)


Tuesday 25 November, 2014 by Uncle Spike

In a previous post, we got as far as preparing table olives by soaking them in water. Now we continue the process….


A simple taste test tells me when they are ‘done’. Once the bitterness has been ‘washed’ out, after 12-15 days, the preserving process starts. First of all, there are various ways of preserving olives, but salt is generally used at some point. In this method, we use salt to add taste too, and then preserve in olive oil. For a 5kg batch of olives, we add one hand-full of rock or sea salt, and half a hand-full of lemon salt, which adds the special taste. More water is then added and left for a further four days, taking care to regularly mix it up to ensure the salts are dissolved.




The olives are then drained and allowed to dry a little before being preserved. All I do is to allow the water to drain off and sit them in the fresh air for half a day.








The prepared olives are then preserved either brine water, or olive oil. As we produce our own oil, we always preserve them in olive oil. Nothing is wasted, as once the olives are consumed, the oil can be used for cooking, or salads – having an even greater olive taste. The olives, if stored in the dark, can be kept fresh and full of taste for two or three years.




(and then repeat a few times)




11 thoughts on “Table Olives – Water Cured (part 2)

  1. orples says:

    The colors are interesting. I’ve always thought of olives as being either green, or black. I’ve never seen a red olive. Do you know why they are different? You have sparked my curiosity. 🙂


  2. Where did you learn all this stuff? was it trial and error?


  3. bmagpub says:

    I’m getting hungry, and it’s only an hour after breakfast! My neighbour has an olive tree, so I am starting to have thoughts! I bet you enjoy your home made olives.

    Liked by 1 person

  4. dayphoto says:

    Since you use only olive oil for cooking—do you use it in your baking also. I tried it and was not fond of the olive oil flavor in our typical southwestern/western Colorado cooking.

    I also got a pommie…it is now sitting on my kitchen shelf. 🙂

    Oh…you must have a huge room your do all your drying in…that’s a lot of pans.



  5. Sue Slaght says:

    Spike these posts make me want to head straight back to Turkey. What a production you have going on there!

    Liked by 1 person

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