When we think of olives, our minds usually drift to the sun-drenched groves of the Mediterranean. But here’s a little secret: if you’ve got a sunny enough spot in your own backyard, you can actually harvest your very own olives right at home! Once you’ve got your harvest, the next big question is how to prep and store them so you can enjoy that homegrown goodness all year round.
Fresh off the tree? Not so fast!
If you’ve ever tried to pop a fresh olive straight from the branch into your mouth, you probably regretted it pretty quickly. Fresh olives are incredibly bitter—honestly, they’re pretty much inedible in their raw state. To get rid of those bitter compounds, you have to cure them first. The best way to do this is by soaking them in either plain water or a salt brine. Before you start, give the fruits a little “thwack” to crack them or use a knife to make a small slit; this helps the bitterness leach out faster. If you’re going the brine route, a good rule of thumb is a ratio of about 1 lb of salt per quart of water.
The easy way: Preserving in oil
One of the simplest ways to preserve your olives is by packing them in oil. If you’ve previously had them sitting in a heavy salt brine, you’ll want to soak them in fresh water for a few days first to draw out the excess salt. Once they’re ready, toss the olives into a glass jar with a tight-sealing lid. Pour in enough olive oil to completely submerge the fruit. If you want to save a little money, a neutral sunflower oil works great, too! To keep the oil from going rancid, make sure to store your jars in a cool, dark place like a pantry or cellar.
Level up the flavor
Olives are like little sponges for flavor, which makes them perfect for customizing with your favorite aromatics. When you’re packing your jars, try these tips to take them to the next level:
- Layer your cured olives with fresh herbs like thyme, rosemary, or bay leaves. For a little extra kick, add peppercorns, garlic cloves, or even some chili peppers.
- Want a ready-made snack? Toss in some cubed feta cheese or finely chopped veggies.
- Brighten things up with a splash of lemon juice or a high-quality vinegar—red wine vinegar is a personal favorite for this.
- Finish it off by topping the whole mixture with olive or sunflower oil.
- Seal the lid tight and tuck the jars away in a cool, dark spot to let those flavors meld.
