• Home
    • DOS AGUILAS OLIVE OIL
    • ABOUT
    • Links
  • Buy
    • Where to Buy
    • Store
  • BLOG
  • GALLERIES
    • MAIN GALLERY
    • PRESS PROCESS
    • Olio Nuovo
  • RECIPES
    • Olive Oil goes with...
    • Safe Methods for Home Pickling
    • Kalamata-style Olives
    • Cracked Green Olives
    • Greek-style Olives in Brine
    • Tuscan Salt/Oil Cured
    • Super Food Dressing
    • Lacto-fermented Green Olives
    • Olives Saumure
    • Olives Nicoise
    • Castelvetrano quick lye cure
    • Cannabis Infused Olive Oil
  • EVENTS
  • CONTACT

DOS AGUILAS OLIVE OIL

  • Home
    • DOS AGUILAS OLIVE OIL
    • ABOUT
    • Links
  • Buy
    • Where to Buy
    • Store
  • BLOG
  • GALLERIES
    • MAIN GALLERY
    • PRESS PROCESS
    • Olio Nuovo
  • RECIPES
    • Olive Oil goes with...
    • Safe Methods for Home Pickling
    • Kalamata-style Olives
    • Cracked Green Olives
    • Greek-style Olives in Brine
    • Tuscan Salt/Oil Cured
    • Super Food Dressing
    • Lacto-fermented Green Olives
    • Olives Saumure
    • Olives Nicoise
    • Castelvetrano quick lye cure
    • Cannabis Infused Olive Oil
  • EVENTS
  • CONTACT

Olives Nicoise


 Rinse two pounds of green olives and place in a one half gallon jar.

Cover olives with fresh water and change the water every day for 10 days. Do this over sink as there will be some bubbling up of gases almost as if carbonated but only for the first few days.

Prepare a brine with 90g kosher salt to 1 quart of water, a sprig of thyme and rosemary and a bay leaf or two. Boil for 10 minutes, let cool, then pour over the drained olives(they must be covered with the brine) and add the herbs to the jar. Store in a cool, dry place for at least three months.

Top
  • Store
  • Contact Us