Castelvetrano Quick Lye Cure
A faster curing method using food-grade lye to remove bitterness quickly. Results in bright green, buttery-textured olives similar to the famous Sicilian variety.
Prep: 30 min · Cook: 0 min · 12 servings · Advanced
Ingredients
- 1 lb green olives, rinsed
- 1/2 tbsp food-grade lye
- 1 pint water (for lye solution)
- Fresh water for rinsing
- 20g kosher salt
- 3/4 pint water (for finish brine)
- 1/8 cup white wine vinegar
- 2 cloves garlic
Instructions
- CAUTION: Wear gloves and eye protection when handling lye
- Rinse olives and place in non-reactive container
- Prepare lye solution: dissolve 1/2 tbsp lye in 1 pint cold water
- Pour lye solution over olives to cover
- Soak 12-24 hours until lye penetrates to the pit (cut one to check)
- Drain lye solution carefully and rinse olives
- Soak olives in fresh water for 48 hours, changing water several times
- Prepare finish brine: 20g salt, 3/4 pint water, 1/8 cup white wine vinegar, garlic
- Transfer olives to clean jar and cover with finish brine
- Refrigerate and enjoy