📝 About This Recipe
Experience the deep, rich soul of the Peloponnese with these authentically cured Kalamata olives. Unlike commercial versions, this traditional water-and-salt brine method preserves the olive's natural almond shape and fruity complexity while mellowing its inherent bitterness. Infused with aromatic wild oregano and finished with a signature splash of sharp red wine vinegar, these gems offer a perfect balance of salt, acid, and silkiness.
🥗 Ingredients
The Olives
- 5 pounds Fresh Raw Kalamata Olives (fully ripe, deep purple to black, firm to the touch)
The Debittering Phase
- As needed Filtered Water (to cover the olives daily)
The Final Brine
- 1/2 cup Sea Salt (non-iodized, high quality)
- 4 cups Water (filtered)
- 1.5 cups Red Wine Vinegar (at least 6% acidity)
- 1/2 cup Extra Virgin Olive Oil (to create a protective seal in each jar)
Aromatics & Preservatives
- 8 pieces Garlic Cloves (peeled and slightly smashed)
- 4 sprigs Dried Greek Oregano (or 2 tablespoons dried)
- 1 piece Lemon (sliced into thin rounds)
- 4 pieces Bay Leaves (dried)
- 1 tablespoon Peppercorns (whole black)
👨🍳 Instructions
-
1
Inspect the raw olives carefully. Discard any that are bruised, shriveled, or have visible insect damage to ensure a clean fermentation.
-
2
Using a sharp paring knife, make a single vertical slit (about 1/2 inch long) into the side of each olive, reaching the pit. This allows the brine to penetrate the flesh.
-
3
Place the slit olives in a large food-grade plastic bucket or glass crock. Cover them completely with cool filtered water.
-
4
The Debittering Process: Change the water every 24 hours for 8 to 12 days. This leaches out the bitter oleuropein. Taste an olive on day 10; it should be slightly bitter but palatable.
-
5
Once the olives are sufficiently debittered, drain them a final time and rinse with cold water.
-
6
Prepare the final brine by combining 4 cups of water and 1/2 cup of sea salt in a medium saucepan. Bring to a boil, stirring until the salt is completely dissolved.
-
7
Remove the brine from the heat and stir in the red wine vinegar. Allow the mixture to cool completely to room temperature before using.
-
8
Sterilize four pint-sized glass jars and lids in boiling water for 10 minutes.
-
9
In each jar, place 2 smashed garlic cloves, 1 bay leaf, a few peppercorns, and a slice of lemon.
-
10
Pack the olives into the jars, leaving about 1.5 inches of headspace at the top.
-
11
Pour the cooled brine over the olives until they are fully submerged, leaving 1/2 inch of space from the rim.
-
12
Top each jar with a generous layer of extra virgin olive oil (about 1/4 to 1/2 inch). This creates a natural oxygen barrier to prevent mold.
-
13
Seal the jars tightly and store them in a cool, dark place (like a pantry or cellar) for at least 2 to 4 weeks to allow the flavors to develop.
-
14
Once opened, store the jars in the refrigerator. The olives will continue to improve in flavor over several months.
💡 Chef's Tips
Use only non-iodized salt, as iodine can darken the olives and create an off-flavor. Always ensure the olives remain submerged under the liquid; if they float, use a small fermentation weight or a folded piece of parchment paper to keep them down. If you prefer a firmer olive, add a few grape leaves or oak leaves to the jar; the tannins help maintain the fruit's crunch. Never use metallic containers for the long-term brining process, as the acid and salt will react with the metal. If the brine looks cloudy after a few weeks, don't panic—this is often a sign of natural lactic acid fermentation, but ensure there is no 'off' smell.
🍽️ Serving Suggestions
Serve at room temperature drizzled with fresh lemon juice and a sprinkle of dried oregano. Pair with a sharp, salty Barrel-Aged Feta cheese and warm pita bread. Incorporate into a classic Horiatiki (Greek Village Salad) with vine-ripened tomatoes and cucumbers. Accompany with a glass of chilled Assyrtiko wine or a splash of Ouzo over ice. Finely chop and mix with capers and olive oil to create a rustic tapenade for grilled fish.