Black Olives Recipe

Rinse and Prepare Olives

Place the 2 cups of ripe black olives in a colander and rinse under cool running water for 30–60 seconds to remove surface dust and any loose residue. Drain well.

Make Brine

In a small saucepan combine 500 ml water and 3 tbs coarse kosher salt. Heat gently and stir until the salt fully dissolves (do not boil). Remove from heat and stir in 2 tbs white wine vinegar and 1 tbs fresh lemon juice. Allow the brine to cool to lukewarm (about 25–30°C).

Flavor the Brine

Add 1 tsp crushed garlic, 1 tsp dried oregano, 1 tsp black peppercorns, 1 whole bay leaf and (if using) 0.5 tsp red pepper flakes to the cooled brine and stir to combine.

Jar the Olives

Place the rinsed olives in a clean 500 ml jar or small preserving jar. Pour the cooled, flavored brine over the olives so they are fully submerged (leave about 1 cm headspace). If necessary, add a little extra water and 0.25 tbs salt to maintain the same salt ratio. Seal the jar with a tight-fitting lid.

Rest

Refrigerate the jar for at least 48 hours to allow the flavors to infuse. For best flavor, rest 5–7 days. Shake the jar gently once a day to redistribute aromatics.

Drain and Dress

When ready to serve, open the jar and drain the olives into a small bowl or sieve. Reserve a little of the brine if you like for later use. Toss the drained olives with 2 tbs extra-virgin olive oil, 1 tbs chopped fresh parsley and 0.5 tsp lemon zest (if using) until evenly coated.

Serve

Transfer the dressed black olives to a serving bowl. Serve at room temperature as a condiment, part of a meze/antipasti platter, or alongside cheese and bread. Leftover olives keep refrigerated in their brine for up to 3 weeks; once dressed with oil, consume within 3–4 days.