Giovanna Olives Recipe

Prepare olives

Rinse the olives under cold running water. If the olives are whole with pits and you prefer quicker penetration of brine, smash each olive gently with the flat side of a chef's knife or make two small slits in each olive. Placing slits accelerates curing but is optional if you want them intact.

Initial salt soak

Place the olives in a large nonreactive bowl or jar. Dissolve 3 tbs kosher salt into 4 cups of warm (not hot) water. Pour the salt solution over the olives so they are fully submerged. Cover with a clean cloth or lid and let sit at cool room temperature for 24 hours. This step draws out initial bitterness and firms the flesh.

Rinse and refresh

After 24 hours, drain and discard the salt water. Rinse the olives thoroughly under cold running water two to three times to remove excess surface salt. Taste one olive; it should still be fairly bitter at this point — that is expected.

Prepare aromatic brine

In a medium saucepan combine the remaining 2 cups water, 1 cup white wine vinegar, 2 tsp sugar, garlic slices, rosemary sprigs, thyme sprigs, dried oregano, crushed red pepper flakes, black peppercorns, lemon zest, and bay leaf. Warm gently over low heat just until the sugar and a little of the salt dissolve and the liquid is fragrant (do not boil). Remove from heat and let cool to room temperature.

Final brining

Place the rinsed olives into a clean sterilized jar or nonreactive container. Pour the cooled aromatic brine over the olives. Add the remaining 2 cups of plain filtered water if needed so olives are fully submerged. Seal the jar (or cover tightly) and store in a cool dark place at room temperature for 1 week, then transfer to the refrigerator. Let the olives cure in the brine for at least 2 weeks total before tasting; optimal flavor develops after 4–6 weeks.

Optional finishing

When ready to serve, drain several olives into a small bowl. Add 2 tbs extra-virgin olive oil and toss gently so the oil coats the olives and picks up aromatics. Remove rosemary/thyme sprigs and bay leaf from the jar. You may keep the brine for longer storage in the fridge; always use a clean utensil to remove olives to reduce contamination.

Storage and safety

Keep the jar refrigerated after the initial week at room temperature or once opened; olives will keep refrigerated in brine for up to 6 months. If you notice off odors, cloudiness beyond normal brine sediment, or mold, discard. For longer shelf stability and canning, follow tested canning guidelines — this recipe is a refrigerator-style brine cure.