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How to Store Olives
After removing the bitterness, you can consume or store olives for year-round enjoyment. Here are some effective storage methods:
In Brine
Store olives in sterilized jars with a brine solution (water and salt) that has been boiled and cooled, adding a bay leaf for flavor. Use the proportions of 1 kilogram of olives to 1 liter of water and 100 grams of salt. This method yields firm, flavorful olives for up to a year.
In Salt
An ancient storage method, layering olives with coarse salt allows for flavoring while preserving them. Ensure the olives are intact, then alternate layers of olives and salt in a large container. Let them rest for 10 days, then rinse, dry, and season to taste before storing in jars.
In Oil
This method is particularly good for black olives. Place olives in a colander, cover them with coarse salt, and let them rest for ten days. Afterward, clean the olives, season them with garlic, chili, and oregano, and store them in jars completely covered with oil.
With Lemon
Ideal for both green and black olives, prepare a brine using 100 grams of salt per liter of water. Cut the olives and layer them in a sterilized jar with slices of lemon, garlic, bay leaves, mint, or herbs like thyme and rosemary. Cover everything with brine and seal the jar tightly. Store in a cool, dry, dark place, turning the jar occasionally. After about 10 days, the contents will change color. Check for sweetness after two months; if necessary, reseal and store for an additional 20 days.
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