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  • Nadia

    Get your grove on

    Jan 27, 2019 5 minutes

    Preserved olives

    Ready in 2 hours plus 4-6 months’ curing time | Makes 2 litres | DF | GF

    Preserving foraged or homegrown olives is a lot easier than it looks – just follow our step-by-step guide.

    YOU’LL NEED

    2-litre glass jar with plastic lid or plastic container with lid, sterilised
    2-3 large bowls or sterilised buckets

    INGREDIENTS

    2kg fresh olives (see tips)
    2 litres water
    ¾ cup white vinegar or lemon or lime juice
    1 litre water
    150ml apple cider vinegar or white vinegar Peppercorns or pickling spices
    2 shallots or small onions, peeled, quartered
    4 cloves New Zealand garlic, peeled
    A few bayleaves
    Fresh thyme leaves
    Fresh chillies, halved or quartered, to taste
    1 lemon or 2 limes, sliced
    ⅓ cup rock or sea salt (we used Himalayan rock salt)
    ½ cup extra virgin olive oil

    Submerge fresh olives in a sink or large bucket

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