Recipe By Lara
Published Apr 4th
Cured Olives
Prep 1h Cook - Additional - Ready In 14d 1h
Servings 4 pounds Calories 135.4

Lemon and chili peppers accent these brine cured fresh olives.

Recipe Ingredients

  • 4 pounds fresh ripe olives
  • 10 cups water
  • 4 tablespoons kosher salt
  • 2 lemons, sliced
  • 1 cup olive oil
  • 2 hot chile peppers

Cooking Directions

  1. 1 Rinse olives and soak overnight in cold water. Drain, and make a small slit in each olive, or you can smash them slightly.
  2. 2 Pack the olives into sterile pint jars. Slice chile peppers into rings, and place one into each jar. Place a lemon slice into each jar.
  3. 3 Stir together the water and salt until salt is completely dissolved. Pour over the olives in the jar, leaving about 1/2 inch of space at the top. Pour olive oil into the jars to within 1/4 inch of the top. Cover with lids and seal. Let the olives cure in the refrigerator for two weeks before tasting. If the olives are bitter, let them cure for another week.

Nutrition Facts

  • Calories 135.4
  • Carbohydrate 2.5 g
  • Fat 14.6 g
  • Fiber 1.2 g
  • Protein 0.8 g
  • Saturated Fat 0.9 g
  • Sodium 1184.5 mg
  • Sugar 0.1 g


  1. This is a good recipe to get your olives cured for future uses. If you make these thinking they are the kind of olive to serve as is you may be disappointed. I followed these instructions exactly as written putting some olives in glass jars and some in wide-mouth clay pots with lids. Clay wins - Read more ...
  2. Just tasted olives. They are still bitter. I'll wait another week and maybe a better rating. Mary