Olive Curing

Olive Curing Crushing Water Curing Smashed or Cracked

Olive Curing

Olive Curing Water Curing “Smashed” or “Cracked” Olives

  Water Curing “Smashed”or “Cracked” Olives Olives-Spain Olive Curing

Cooking Spanish Style Index

(Easy recipe)

(Recommended for large green olives)

Wash olives. With stone or mallet, crack the meat of the olive, taking care not to bruise the pit.

Put the olives in a pan and cover with cold water for 6-8 days, changing the water twice a day, morning and evening, until the bitterness is gone (taste to test).

When ready, fill the pan with brine * (about 1 part sea salt to 10 parts water) and lemon juice (about 1 part lemon juice to 10 parts water), transfer to jars if desired, and refrigerate for several hours before eating. **

Tips about Brine:

** For cracked olives, when they’re ready to eat, transfer to a brine that’s less salty to keep for long periods.

Olives-Green Olive CuringSalt-Cured Ripe Olives.  

(Moderate recipe)

(Recommended for large green olives)

“This pungent recipe was given to me by an old Spanish man”


5 pounds green mature olives.

1-1/2 quarts water.

3 tablespoons salt.

2 lemons cut into 1/2-inch cubes.

2 tablespoons dried oregano.

2 cups white wine vinegar.

6 cloves garlic, peeled and halved.

2 tablespoons cumin seeds, crushed in a mortar.

Olive Oil.


Crack the flesh of the olives with a rolling pin, or by hitting each one individually with a hammer. Rinse with cold water.

Place them in a stoneware, earthenware, glass, or porcelain jar and cover with cold water.

Weight them with a piece of wood or a plastic bag filled with water (to keep the olives submerged) and keep them in a dark, cool place for ten days, changing the water every day.

Boil the water and dissolve the salt in it. Empty the liquid from the jar in which the olives have been soaking; rinse the olives in cold water and cover the olives with the salt brine.

Mix in the lemons, oregano, vinegar, garlic, and cumin. Float enough olive oil on top to cover the surface. Store in a cool place for at least two weeks. The olives keep quite well for at least two months.

Olive-Tree-old Olive Curing

culinary cooking in SpainCooking holidays in Spain, for all food lovers
Do you love Spanish cuisine so much that you want to learn how to cook it? Then, there is no better way to learn than to go on a cooking holiday in Spain. Select the destination of your choice and let some of the best Spanish chefs out there introduce you to creating some of the most delicious Spanish dishes. Reserve yourself a spot on one of our many cooking vacations in Spain and become the culinary master you know you can be!

spanish-hombre-flag-2 Olive Curing

 Click above for Discounted prices of Hotels Apartments, Guest Houses and Villas in Spain.


Cooking Spanish Style covering most areas Mediterranean

Olive Curing recipe Water Curing Smashed Cracked Olives Salt-Cured plus Ripe Olives.

Spain info covers local towns with local accommodation. Spain info also covers info local days out in Spain on the Mediterranean. Spain info with information on gardening in Spain Mediterranean style. Spain info with information on cooking Mediterranean style.
Spain info also covers Bowls Clubs Golf Go Karting fishing Caves and other sports here in the Mediterranean.
Spain info also lists the Local Hot Water Spas many of them dating back to Roman times.

SPAIN INFO Olive Curing  San Francisco De Asis, Urb Marina, San Fulgencio, 03177, Alicante, Spain. 38n21, 0w29