Dos Aguilas Olive Oil

California Mission Olives

The classic American black olive, originally developed by California missions. A mild, buttery flavor achieved through lye curing and oxidation.

Prep: 60 min · Cook: 0 min · 12 servings · Advanced

Ingredients

  • 5 lbs fresh Mission variety olives (any ripeness)
  • Food-grade lye (sodium hydroxide)
  • Water for multiple rinses
  • 1/2 cup sea salt per gallon of finishing brine
  • 2 tbsp ferrous gluconate (for color)
  • Bay leaves and rosemary for flavoring

Instructions

  1. CAUTION: Wear gloves and eye protection when handling lye
  2. Sort olives and discard any damaged fruit
  3. Prepare lye solution: 1.5 oz lye per gallon of water
  4. Submerge olives in lye solution for 12-24 hours
  5. Check penetration by cutting an olive - lye should reach pit
  6. Drain and rinse olives thoroughly with fresh water
  7. Soak in fresh water for 3-5 days, changing water 2-3 times daily
  8. Once bitterness is removed, prepare salt brine
  9. Add ferrous gluconate to brine for traditional black color
  10. Aerate olives by exposing to air periodically during curing
  11. Pack in jars with finishing brine and aromatics
  12. Process in water bath canner for long-term storage