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Curing Olives

Freshly Cured Olives

Curing Olives in their Jar

Until a friendly neighbor handed us two buckets of ripe Verdial Olives we didn't know we would be Curing Olives here in Andalucia.

Fresh Olives ready to cure

Olives straight from the tree.

We arrived in Periana -  in the Axarquia (East of Malaga, Spain) on the 10th March 2009 and immediately started work on the renovation of our 6 Bedroom B and B property. So work had to stop for a while on our Mediterranean Recipe Website, but not for long. As soon as it was up and running that May we were back working on the site. We had almost 2 years of great fun running it, welcoming many guests to enjoy this stunning area and to share our passion for Mediterranean food, and still building this website.
We are now back on the coast and very proud to announce our new venture Spanish Cooking Breaks  in Los Altos Del Paraiso (Paradise Heights) between Marbella and Gibraltar on Spain's Sun Coast.

This is the curing recipe that we developed using the wonderful Periana olives.
Luckily, Pam still had her old Olive Curing Recipe - and here's how we produced our first Periana Verdial Olives.


  • 5 pounds of ripe Verdial Olives -or any ripe black Olives.
  • 3 pints of water.
  • 4 Tablespoons salt.
  • 3 lemons, cut into 1/2-inch cubes.
  • 2 Tablespoons dried Herbs - we used Thyme but you can use 
  • Oregano or Rosemary instead.
  • 2 cups Sherry wine vinegar.
  • 6 cloves garlic, peeled and cut in 4 Lengthways.
  • 2 Tablespoons cumin seeds, crushed.

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Curing Olives Method
  1. First cut your Olives all around with a sharp knife, to help them absorb the liquid.
  2. Then soak them in clean water for Two Weeks - changing the water daily. 
  3. Keep them in a cool dark place and cover the top of the water with a piece of wood or a plastic bag of water - to make sure they are all submerged.
  4. Now boil your three pints of water, disolve the salt in it and add the other ingredients.
  5. Divide your Olives amongst six sterilized - 1 litre preserving jars and mix in the Brine. Leave in a cool dark place for three weeks. Then enjoy!

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