How to Make Pickled Olives

Reviewed by Jennifer Levasseur

Last Updated: December 18, 2024 Approved

Pickled olives are very delicious and easy to make, but it takes a very long time. Follow these steps to learn the tricks of making delicious olives.

Ingredients

2 kg green olives (fresh)
2-3 lemons, unpeeled and sliced
1 whole garlic head, peeled and separated into cloves
2 hot green peppers
1 tbsp coriander seeds or fennel seeds (or a combination of the two)
2 bay leaves, dried (or three fresh ones)
Salt solution—four liters of water (preferably mineral water) and a 1/2 kg of salt
Olive oil

Steps

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Change the water every day. You can split the olives by beating lightly (without crushing) every olive with a wood gavel. This will speed up the waiting time in the next steps.^{[2]
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Get a clean jar and stuff the olives inside.^{[3]
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Community Q&A

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Question

How long will they keep after they are cured? Should they stay in this mixture?

Community Answer

Pickled olives will keep for about 2 weeks. It is best to keep them in their mixture.

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Question

Can water work against preserving pickle?

Community Answer

Possibly, it depends if there is already a pickling solution in your canister.

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Question

Can I pickle the olives without the lemon, chilies, etc.?

Moneim Elradi

Community Answer

Yes, you can. Lemon, chilies, fennel, etc., are just flavor additives. Some people prefer pure olives without any additives.

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Tips

You can upgrade the olives by taking them out from the soaking water, add one tablespoon of salt and stir, then put the olives and seasoning additives back into a new jar, compress the olives into the jar, and cover them with virgin olive oil.

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