Black Olives – Kalamata Style
If you’ve not been brought up eating olives, the black Kalamata-style olive cured in a vinegary-brine might have been your first introduction into the world of olives. If you love the flavour of store-bought black Kalamata olives, try this technique with your black olives.
You will need:
- You can use any firm black olive, but the Kalamata variety will taste like the ones you buy
- White vinegar
- Olive oil
- Brine solution: water, cooking salt
Brine Solution Recipe
For every 1 litre of water, you will need 100g of cooking salt (non-iodised).
Determine the volume of each jar by filling it with water, then measure the capacity. Prepare the solution by calculating 10% of this volume as salt. Add the salt to the required amount of water and stir until completely dissolved. Pour into your jar of olives, ensuring they are fully covered.
Method:
- Cut 2 or 3 slits in each black Kalamata olive. Your fingers will get very stained by this process so be warned!
- Place the olives in a large bowl and cover with water. Soak the olives, changing the water daily for 6 days.
- After the 6th change, drain the water and this time, cover the olives with white vinegar. The cheaper vinegars are fine to use in this recipe. Leave the olives soaking under vinegar overnight.
- On the 7th day (very Biblical at this point!): Drain the vinegar and prepare to bottle. Fill each clean, sterilised jar with the drained olives and then add 10% brine solution (see left).
- Before sealing the jar, pour a 5mm film of olive oil over the top of the water.
ESTIMATED TIME TO CURE: Up to 12 months for large black Kalamata olives.
