|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 75g||96%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 138g||50%|
|Dietary Fiber 29g||104%|
|Total Sugars 66g|
|Vitamin C 574mg||2,869%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you have an olive tree, try curing your own ripe olives at home. Plan ahead to allow at least 3 weeks brining time for the olives, plus 3 days marination time.
Cured ripe olives (instructions below)
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, more as needed
Steps to Make It
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.
Weight the olives with a piece of wood or a plastic bag filled with water so that they 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 slightly bitter and a bit tangy, they are done. Pour off the brine and rinse the olives. If the olives are still too bitter, brine again, soaking for another week; then rinse and marinate.
To Marinate the Olives
Gather the ingredients.
Combine white wine vinegar, salted water, oregano, lemon wedges, and garlic in a container large enough to hold the olives.
Add the cured olives and stir to coat in the mixture.
Add enough olive oil to form a 1/4-inch layer on top of the marinating olives (this will act as a seal and barrier). The olives will be ready to eat after sitting in the marinade for just a few days.
For long-term storage, leave the olives in the marinade and place in a cool pantry or refrigerate, covered. If kept too long, the lemon and vinegar flavors will dominate so eat these within a month after they are ready.