Making olives, a favorite breakfast staple, at home is not as difficult as it may seem; the main requirements are patience and regular attention. The process centers on removing the bitterness from freshly picked olives. The sections below explain the ingredients, debittering process, flavoring options, and proper storage step by step.
Ingredients
1 kilogram of freshly picked olives and 4 tablespoons of rock salt are enough for this process; to prepare more olives, increase the amounts while keeping the same ratio. Olives may be large or small: larger olives have a meatier texture, while smaller olives lose their bitterness sooner and are ready more quickly.
Preparing the Olives
First, remove any leaves and stems from the purchased or freshly picked olives, then wash them thoroughly in a large bowl. Layer the olives in a plastic bottle or glass jar, sprinkling a little rock salt over each layer. Fresh olives are firm and bitter. To remove the bitterness faster, make a few small cuts in each olive with a knife or gently crush them with a mallet. This lets the brine penetrate the olives more quickly and shortens the waiting time, but leaves them somewhat softer. Crushed olives are generally ready in 2–3 weeks, while whole olives may take a few weeks longer.
Removing the Bitterness
Open the bottle or jar every day to let in air, then shake it well. If you are using a large plastic bottle, you can also lay it on its side and roll it. The key is to taste the olives from time to time to check whether they are ready to eat; this process usually takes a few weeks. The most reliable way to tell whether the bitterness is gone is to rinse and taste 1 olive every few days. When the sharp bitterness has noticeably faded and the flavor is pleasantly salty and astringent, the olives are ready to eat.
Flavoring and Final Preparation
When the olives have lost their bitterness and are ready to eat, rinse them and transfer them to glass jars. Make a brine by adding 1 tablespoon of citric acid and 4 tablespoons of rock salt to 1 liter of water, then pour it over the olives. This mixture adds flavor and helps extend their shelf life.
Flavoring Olives in Different Ways
Besides the classic citric-acid brine, olives can also be flavored with red pepper flakes, thyme, bay leaves, or chopped garlic. Add these ingredients to the brine and let the olives rest for a few days so they absorb the flavors. Olives stored in a jar with olive oil stay fresh longer, and the infused oil can be used on salads or for dipping bread.
How to Store and Serve Olives
Store brined olives in the refrigerator if possible, or in a cool place; cool storage helps them keep longer and preserves their flavor. To serve, place them on a breakfast plate, drizzle with olive oil, and add a few drops of lemon juice. For longer storage, pouring a thin layer of olive oil over the top of the jar limits contact with air and helps prevent mold. Olives prepared this way may stay fresh for months.