Greek Artisan Olives Recipe

Inspect and Score

Rinse the fresh olives in cool water and pat dry. Discard any bruised or soft olives. Using a small knife, make a shallow slit or mild crush each olive (this speeds curing and penetration of brine).

Place the scored olives in a large nonreactive bowl (glass or ceramic). Sprinkle the 2 tablespoons coarse salt over them and rub the salt into the olives for 2–3 minutes. This draws out some of the initial bitterness and firms the flesh.

Cover olives and let sit at room temperature for 1 hour after salting, then rinse briefly under cool water to remove excess salt and any surface residue. Drain well.

Prepare Brine

In a saucepan, combine 8 cups water and 1 cup coarse kosher salt. Warm gently over medium heat, stirring until salt dissolves. Remove from heat and stir in 1 cup white wine vinegar, 1 tablespoon crushed red pepper flakes and 3 dried bay leaves. Allow the brine to cool completely to room temperature.

Place the drained olives into a clean glass jar or nonreactive container with a tight-fitting lid, leaving about 1–2 inches headspace. Pour the cooled brine over the olives so they are fully submerged. Use a small glass weight or clean inverted jar lid to keep olives beneath the brine.

Cover and ferment/cure at cool room temperature (65–72°F / 18–22°C) for 5–10 days. Check daily: skim any surface foam, press down olives if any float, and taste one after 5 days. Fermentation time depends on olive variety and bitterness; your goal is olive flesh that is flavorful and not overly bitter. If still bitter, cure up to 2–4 weeks, tasting every 3–4 days.

When the olives have reached the desired flavor, drain them from the brine into a colander and rinse briefly under cool water to remove excess salt and vinegar. Drain well.

Make Marinade

In a bowl, whisk together 1/2 cup extra-virgin olive oil, 3 sliced garlic cloves, 1 tablespoon fresh lemon zest, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh oregano (or 1 tsp dried), 1 teaspoon chopped rosemary, 1 teaspoon thyme leaves and 1/2 teaspoon cracked black pepper. Taste and adjust balance: add a pinch of salt if needed (remember olives retain salt).

Place the drained olives into a clean jar or serving bowl. Add the marinade and toss to coat so the aromatics distribute evenly. Add optional 1/4 cup blanched almonds, and tuck in 2 lemon slices and 2 tablespoons chopped parsley.

Cover and refrigerate at least 24 hours for flavors to marry; for best results marinate 3–7 days, turning jar occasionally so oil and aromatics coat all olives.

Before serving, bring olives to slightly below room temperature (remove from fridge 20–30 minutes prior). Taste and adjust with a pinch of sea salt or extra lemon if desired.

Serve in a shallow bowl with some of the marinade spooned over. Garnish with additional chopped parsley, a few lemon slices, and an extra drizzle of olive oil. Store leftovers refrigerated in the marinade for up to 3 weeks; top up with filtered water or more oil if olives rise above liquid.