Dos Aguilas Olive Oil

Kalamata-style Olives

Use ripe, fully colored dark-red to purplish black olives for this traditional Greek-style cure. The red wine vinegar and olive oil finish creates complex, rich flavors.

Prep: 30 min · Cook: 0 min · 16 servings · Medium

Ingredients

  • 2 lbs ripe dark-red to purplish black olives
  • Fresh water for soaking
  • 70g kosher salt
  • 3.25 cups water
  • 1/4 cup red wine vinegar
  • Dos Aguilas Olive Oil (enough to float 3/8 inch on top)

Instructions

  1. Select fully ripe olives with dark-red to purplish black coloring
  2. Slash each olive lengthwise about 1/8 inch deep with a sharp knife
  3. Place olives in a container and cover with fresh water
  4. Soak for 10-15 days, changing the water daily
  5. Prepare finish brine: dissolve 70g salt in 3.25 cups water, add 1/4 cup red wine vinegar
  6. Drain olives and transfer to clean jar
  7. Pour brine over olives to cover
  8. Float 3/8 inch of olive oil on top to seal
  9. Marinate for 1 month before eating
  10. Store in refrigerator for up to 1 year