Olive You Long Time

Wow. It has been a lengthy amount of time since I’ve posted here. Why? Life got in the way. What else is new.

Surprise, surprise, we moved! Now we get to call Philadelphia our home and it seems like it’ll be that way for a while. It’s truly a great city and I am so happy that there are things to do and see. Other than that, not much else has changed. We don’t have another dog (unfortunately) and we don’t have kids yet (fortunately).

One of the best perks of living in this city is the abundance of produce markets everywhere. They’re unbelievably cheap and every now and then, have interesting produce in stock. Case in point: green olives.

No, not the kind that have already been cured. I’m talking picked-off-the-tree kind.


My favorite kind of olive is the Castelvetrano olives that originate from Sicily. I’ve had olive skeptics try them and they instantly fall in love. Why? Because it actually tastes like what you’d imagine an olive to taste like. Somewhat buttery with a hint of saltiness. Not like the kind of olive that once you eat it, your mouth turns into the Mojave desert.

If you ever see Castelvetrano olives in store, get them! They’re a beautiful vibrant green and go great with a nice cheese and fresh bread. You’ll find yourself eating several…and several more.

Now onto my project. Are these going to be Castelvetrano olives and do I have any idea what I’m doing when it comes to olives? Absolutely not. I just know how to eat them. But I figured, why not try doing a simple brine-cure on these fresh olives and see what happens?


But first, you will wonder: why the F is there an egg on the ingredient list? Here’s a mini science lesson. The density of the egg is higher than plain water. As you add salt, the density of the water rises and when the egg floats, this means the density of the water is higher than the egg, MEANING there is the right amount of salt needed for the brine.



Fresh olives (I had between 20-25)
Sea salt
1 raw, whole egg

  1. Rinse your olives thoroughly. Toss any bruised or squishy ones.
  2. Place your olives into a jar that will tightly hold them.
  3. Boil water and pour into a large bowl.
  4. Begin by mixing in about 1/4 cup of salt at a time. Once you have dissolved the first 1/4 cup, carefully place the egg in and see if it floats. If it doesn’t, remove the egg and add more salt.
  5. Continue adding more salt until the egg floats.
  6. Once the egg floats, your brine is ready. Pour into the jar of olives, making sure to cover all of them.
  7. Tightly close the lid and set aside for at least 4 weeks.

Now in hindsight, I’ve realized at the moment the unlikelihood of anyone using this recipe considering fresh olives aren’t easy to come by. But look…pretty pictures!