Greek-style Olives in Brine
Traditional two-stage brine cure using mature dark olives. The progression from medium to strong brine produces deeply flavored olives perfect for mezze platters.
Prep: 15 min · Cook: 0 min · 16 servings · Easy
Ingredients
- 2 lbs mature dark olives
- 42g kosher salt per quart water (medium brine)
- 84g kosher salt per quart water (strong brine)
- Fresh water
Instructions
- Select mature dark olives and rinse well
- Prepare medium brine: dissolve 42g salt per quart of water
- Place olives in container and cover with medium brine
- Cure for 7 days in medium brine
- Drain olives and prepare strong brine: dissolve 84g salt per quart of water
- Transfer olives to clean container and cover with strong brine
- Cure for 2+ months in strong brine
- Store in strong brine for up to 1 year