Right now is the perfect time to harvest fresh ripe olives! All olives need treatment before they are palatable. One of the easiest ways to cure olives is the ‘Oil-Cured’ method, also known as, the ‘Dry Salt-Cured’ method.
Fresh mature, fully colored (dark red to purplish black) olives
Salt (kosher, pickling, or sea salt)*
A pillowcase or other sack
Time (4-6 weeks)
Airtight, food-grade plastic or glass containers (for storing)
*How much salt? A good ratio is about 1 pound (1 ½ cups) of salt to 2 pounds of fresh black olives. *Smaller black olives work better with this method; larger ones will soften too much during the curing process.