Italian Recipe — Black Olives, Salt Only, No Water (dry curing)
Italian-style dry-curing of ripe black olives using salt only, with no water at any stage. Source is a video-only clipping (Tuesday, 20 September 2022, 13:28); method reconstructed to classic proportions.
Nutritionper 100 g›
208
Calories
1g
Protein
6g
Carbs
20g
Fat
Ingredients
| — | Ripe black olives |
| — | Coarse salt (non-iodised), salt only — no water |
| — | Olive oil and herbs (optional, for serving) |
Instructions
[Reconstructed — classic proportions, not from the source]
The source page is a video-only clipping — no written method. Video title: "BEST Method to Brine OLIVES at Home - Olive recipe" (Tuesday, 20 September 2022, 13:28). Video: https://www.youtube.com/watch?v=ss3VTPk7gq4. It cures ripe black olives with salt only — no water at any stage. A faithful classic method:
- Wash the ripe black olives and drain them well.
- In a container or a perforated box, layer coarse non-iodised salt and olives — roughly 1 part salt to 2-3 parts olives — finishing with a layer of salt on top.
- Cover and keep at room temperature. Every day or two, gently shake or turn the olives so the salt keeps drawing out the bitter juices, and drain off the dark liquid that collects. No water is added at any stage.
- Continue for about 3-6 weeks, tasting from around week 3, until the olives are soft, wrinkled and no longer bitter.
- Brush off the excess salt (or rinse very briefly and dry well). Store the cured black olives as they are, or dress them with olive oil and herbs before serving.