Sun-Cured Olives in Hassle-Free Brine
Firm olives cured in salt water with garlic, oregano and lemon; their bitterness mellowed over weeks until they’re tangy, herbal, and subtly salty — ready to enhance any table.
Ingredients:
- 5 kg ripe black olives
- 5 liters water
- 500 g coarse salt
- 100 g red vinegar
- 2 tablespoons oregano
- 1 lemon, quartered
Instructions:
- Prepare the Olives:
Place the olives in a large bowl, wash them thoroughly, and discard the water.
Cover the olives with fresh water until they are fully submerged, and let them soak for 15 days. During this time, change the water every 2 days to remove their bitterness. - Prepare the Brine:
In 5 liters of water, dissolve the salt by stirring well. Add the lemon quarters and red vinegar, and mix thoroughly. - Combine the Ingredients:
Add the olives to the brine along with the oregano. Store them in this mixture until they are ready to be consumed. - Optional Storage:
If you wish to remove the olives from the brine after they are ready, drain them and store them in sterilized glass jars filled with olive oil.
Simple Ingredients, Big Flavor
Salt and cold water draw out bitterness; garlic, oregano & lemon lift the flavor. The longer the cure, the richer and deeper the olive taste becomes.
Perfect Mezze or Pantry Staple
Great to serve with cheese platters, salads, or as snack bites. Once ready, keep olives in brine or cover with olive oil + herbs for freshness and lasting flavor.
Rich in flavor and perfect for any table, these pickled olives are a delightful Mediterranean staple. Whether enjoyed as a snack, an addition to salads, or a topping for dishes, they bring a taste of tradition and a touch of rustic charm to every bite!
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