If you’re looking to bring a little slice of Italy or Greece to your own backyard, there’s nothing quite like growing your own olive tree. If you get enough warm sunny days, these trees will actually produce fruit right in your garden! But before you start snacking, there’s a little prep work involved to turn those raw harvests into gourmet treats.
Processing is a Must
Whether you’re planning to eat them right away or preserve them for later, olives require a bit of “TLC” after the harvest. Straight off the tree, olives are incredibly hard and packed with bitter compounds that make them pretty much inedible. To get them table-ready, you have to soak them in water or a brine to draw that bitterness out.
Drawing Out the Bitterness
A standard brine ratio is about one pound of salt per quart of water. Because that’s a lot of salt, you’ll need to give the olives a fresh water bath afterward to rinse off the excess. Once they’ve softened up and lost that bitter edge, they’re finally ready to be jarred in oil. You can use a high-quality olive oil or even sunflower oil for this. The golden rule here? Make sure the olives are completely submerged in the oil so no air can reach them. Also, be sure to store your jars in a cool, dark place. If they get too much light or heat, the oil can go rancid and ruin your hard work!
Kicking Up the Flavor
If you want to add a little “zing,” try adding a splash of red wine vinegar to the mix for a tangy, pickled finish. You can also get creative with aromatics—peppercorns, chili peppers, or fresh garlic cloves work wonders. Herbs are another fantastic way to give your olives a signature Mediterranean flavor. Some of my personal favorites include:
- Thyme
- Rosemary
- Oregano
- Bay leaves
Shelf Life and Storage
As long as your jars are kept in a cool, dark spot, your homemade olives will stay delicious for a long time—usually one to two years! Don’t be afraid to experiment with different flavor profiles. If you like heat, toss in some dried chilies for spicy olives. You can even layer in some chopped veggies or cubes of feta cheese to marinate in the same oil for the ultimate appetizer jar.
