Bad, bad olives

November 18, 2008 | By | Comments (2)

The good news: My first try at curing olives is finished.
The bad news: I think I made botulism.

I let the olives soak in the brine liquid (1 gallon water to 1 cup salt) for 10 days. Then I rinsed.
Then I decreased the salt by half and waited another 10 days. Then I rinsed.

I waited for months and all the clues that I was watching for occurred: The olives turned an ugly brown color. They developed a black, thick, rubber-like skin on the surface (something that’s supposed to add flavor, I was told). But they still tasted too harsh to be ready. So I let them sit a little more. After waiting patiently for months, I did what any busy person with a short attention span would do. I forgot about them completely.

Now those olives that I put so much energy into are so ugly, I highly doubt their mother would love them. Puffed, mushy fruit, with skin that resembles a painful blister from a pair of new shoes.

I did take a bite of one of them. Okay, not a bite, but I cut one open and touched my tongue to it. It tasted like an olive, but the idea of having to get my stomach pumped if I ate more was reason enough to toss the lot.


If anyone is looking for me, I’ll be at the farmer’s market trying to score more fresh olives for round two.


  1. christopher

    I love olives but i don’t think i could cure them. Thanks for the heads up.

    February 3, 2011 at 12:59 am
  2. Don Landis

    You have received bad information about curing Olives. From what I’ve read, its no wonder you attempt to cure Olives failed.
    I present free workshops about curing Olives. I can help you. And anyone interested in curing Olives, the Greek style-no lye method.

    December 21, 2008 at 5:22 am

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