Dos Aguilas Olive Oil

Greek-style Ripe Olives

Deep red olives cured in a salt solution and finished with white wine vinegar, lemon, and garlic. A layer of olive oil seals in freshness.

Prep: 25 min · Cook: 0 min · 12 servings · Medium

Ingredients

  • 2 lbs deep red ripe olives
  • 30g kosher salt per pint water (soaking solution)
  • 3/4 cup white wine vinegar
  • 16g kosher salt
  • 1.75 cups water
  • 2 lemon wedges
  • 4 cloves garlic
  • Dos Aguilas Olive Oil

Instructions

  1. Select deep red ripe olives and slash each with a knife
  2. Prepare soaking solution: 30g salt per pint water
  3. Soak olives in solution, changing weekly for 3 weeks
  4. Prepare finish brine: combine 3/4 cup white wine vinegar, 16g salt, and 1.75 cups water
  5. Drain olives and transfer to clean jar
  6. Add lemon wedges and garlic cloves
  7. Pour finish brine over olives
  8. Float olive oil on top to seal
  9. Refrigerate and enjoy within several months