- Cured ripe olives (see instructions)
- For the Marinade:
- 1 1/2 cups white wine vinegar
- 1 tablespoon salt (dissolved in 2 cups water)
- 1/2 teaspoon dried oregano
- 3 lemon wedges
- 2 cloves garlic
- 1/3 cup olive oil (to start; more may be needed)
To Cure the Olives
- Gather the ingredients. For this recipe, choose olives that are red to dark red.
- Slash each olive deeply on one side using a very sharp knife to reduce bruising. Place olives in a large stoneware, earthenware, glass, or porcelain container.
- Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover; then weight the olives with a piece of wood or a plastic bag filled with water so that all of them are completely submerged. Store in a cool place, changing the solution once a week for three weeks.
- If a scum forms on the surface during that time, disregard it until it is time to change the brine; then rinse the olives with fresh water before covering with brine again. The scum is harmless.
- At the end of three weeks, taste one of the largest olives. If it is only slightly bitter (these olives should be left with a bit of a tang), pour off the brine and rinse the olives. If the olives are too bitter to be put in the marinade, rebrine and soak for another week; then rinse and marinate. Then marinate them with the proper amount of liquid to cover in a marinade.
To Marinate the Olives
- Gather the ingredients.
- Combine white wine vinegar, salted water, oregano, lemon, and garlic. Add cured olives and stir to coat. Float enough olive oil to form a 1/4-inch layer on top of the marinating olives.
- The olives will be ready to eat after sitting in the marinade for just a few days. Store, still in the marinade, in a cool pantry, or in the refrigerator. If kept too long, the lemon and vinegar flavors will predominate so eat these within a month after they are ready.