My Grandma's Cured Olives

From Nerd Meets Food | Side Dishes | Mediterranean or Greek

Traditional Crean olives cured with salt and lemon

cal Calories 133kcal
fat Total Fat 12g
sat fat Saturated Fat 2g
chol Free Cholesterol 0mg
High sodium Sodium 7912mg
Low carbs Total Carbohydrate 8g
Serving size 268g Calories from fat 109kcal Fiber 4g Protein 1g Sugar 0g


  • Debittering Brine:
  • 1 l of water
  • 2 lb of green olives

  • Flavor Brine:
  • 1 l of water
  • 2 lb of green olives
  • 1 cup of fine salt
  • 4 tbsp of coriander
  • 1 bay leaf
  • 2 lemons sliced thin
  • 1/4 cup lemon juice


  1. Debitering:
  2. Score the olives with a knife at two or three sides, without getting all the way to the core.
  3. Mix the salt with the water until is dissolved.
  4. Add the olives in a container and cover them wit copious amount of water.
  5. Change the water every day for 7 days.
  6. Flavoring
  7. After 7 days bring clean water to boil.
  8. Add the coriander, the salt and the bay leave.
  9. Let it simmer for 5 mins.
  10. Turn off the heat, add one lemon in slices, place the lid on and let it come to room temperature.
  11. Strain and proceed as before by adding the brine tot he rinsed olives.
  12. Add the second lemon in slices.


  • This recipe makes for a more fragrant olives, but the lemony aroma is not overwhelming, and to some extend complimenting, the fine aroma of the green olives. And most certainly they are not vinegary, briny. They are olivy‚Ķ They are great.