Greek-Style Ripe Olives Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 07/9/21
Greek olives
MIB Pictures / Getty Images
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Nutrition Facts (per serving)
1190 Calories
75g Fat
138g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Amount per serving
Calories 1190
% Daily Value*
Total Fat 75g 96%
Saturated Fat 10g 52%
Cholesterol 0mg 0%
Sodium 7035mg 306%
Total Carbohydrate 138g 50%
Dietary Fiber 29g 104%
Total Sugars 66g
Protein 12g
Vitamin C 574mg 2,869%
Calcium 300mg 23%
Iron 7mg 37%
Potassium 2050mg 44%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

  1. Gather the ingredients. For this recipe, choose olives that are red to dark red.

  2. 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.

  3. Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover.

  4. 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.

  5. 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.

  6. 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

  1. Gather the ingredients.

  2. Combine white wine vinegar, salted water, oregano, lemon wedges, and garlic in a container large enough to hold the olives.

  3. Add the cured olives and stir to coat in the mixture.

  4. 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.

  5. 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.