{"id":6421,"date":"2022-05-02T09:07:00","date_gmt":"2022-05-02T09:07:00","guid":{"rendered":"https:\/\/contedoro.com\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/"},"modified":"2026-08-06T06:36:09","modified_gmt":"2026-08-06T06:36:09","slug":"salted-and-oil-preserved-olives-preparation-and-preservation-process","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/","title":{"rendered":"Salted and Oil-Preserved Olives, Preparation and Preservation Process"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">If you have the opportunity to <strong>pick olives<\/strong>, it is important to know that consumption cannot be immediate but necessarily requires a resting period and a subsequent <strong>salting process<\/strong>. Then you can preserve them in salt, in oil, or in brine, depending on the type of olive. Preservation methods differ according to the type of olive. In fact, some methods are suitable for black olives, others for green olives. If you love cultivation or have a small olive grove, you will surely know that <strong>black olives<\/strong> are the result of prolonged ripening compared to green olives. For this reason, <strong>black olives are characterized by a lighter flavor<\/strong>, less bitter and more rounded, and to be preserved, they require a salting procedure.     <\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/#Characteristics_of_olives_for_their_preservation\" >Characteristics of olives for their preservation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/#How_to_preserve_olives_in_brine\" >How to preserve olives in brine<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/#Oven-baked_black_olives_preparation\" >Oven-baked black olives: preparation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/#Oil-preserved_olives_preparation_and_preservation\" >Oil-preserved olives: preparation and preservation<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/salted-and-oil-preserved-olives-preparation-and-preservation-process\/#Olive_preservation_final_considerations\" >Olive preservation: final considerations<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>INDEX<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"#caratteristiche-delle-olive-per-la-loro-conservazione\" data-type=\"internal\" data-id=\"#caratteristiche-delle-olive-per-la-loro-conservazione\">Characteristics of olives for their preservation<\/a><\/li>\n\n\n\n<li><a href=\"#olive-sotto-sale:-il-metodo-di-conserva-delle-olive-nere\" data-type=\"internal\" data-id=\"#olive-sotto-sale:-il-metodo-di-conserva-delle-olive-nere\">Salted olives: the preservation method for black olives<\/a><\/li>\n\n\n\n<li><a href=\"#come-conservare-le-olive-in-salamoia\" data-type=\"internal\" data-id=\"#come-conservare-le-olive-in-salamoia\">How to preserve olives in brine<\/a><\/li>\n\n\n\n<li><a href=\"#olive-nere-al-forno:-preparazione\" data-type=\"internal\">Oven-baked black olives: preparation<\/a><\/li>\n\n\n\n<li><a href=\"#olive-sott\u2019olio:-preparazione-e-conservazione\">Oil-preserved olives: preparation and preservation<\/a><\/li>\n\n\n\n<li><a href=\"#conservazione-delle-olive:-considerazioni-finali\">Olive preservation: final considerations<\/a><\/li>\n<\/ul>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">But now, let&#8217;s proceed in order and see <strong>how to preserve both black and green olives<\/strong> with salt preservation, in oil, and also in brine, depending on the different types of olives. If you wish, you can then enjoy preparing delicious <a href=\"https:\/\/contedoro.com\/pomodoro-secco-sottolio-preparazione-conservazione\/\">oil-preserved sun-dried tomatoes<\/a> towards the end of summer, which we discuss in our dedicated article. <\/p>\n\n<h2 id=\"caratteristiche-delle-olive-per-la-loro-conservazione\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Characteristics_of_olives_for_their_preservation\"><\/span>Characteristics of olives for their preservation<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Whether you want to preserve green or black olives, the important thing is that they are in good condition. Therefore, select <strong>olives<\/strong> that are <strong>healthy, shiny, ripe, and fleshy<\/strong>. Check that they do not have unwanted &#8220;guests,&#8221; that they are not damaged or bruised. Discard those that are soft. Then wash them under running water and place them in a colander. Then pat them dry with a cloth. Following this procedure, you will be able to check your olives and <strong>select only the best ones for preserving<\/strong>. Having done this, let&#8217;s now see how to preserve olives in salt.       <\/p>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">Read also: <a href=\"https:\/\/contedoro.com\/en\/specific-gravity-of-olive-oil-what-it-is-and-how-to-calculate-it\/\" target=\"_blank\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/peso-specifico-dellolio-di-oliva-cose\/\" rel=\"noreferrer noopener\">Specific gravity of olive oil, what it is and how to calculate it<\/a><\/p>\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">If you have black olives that you want to enjoy at the table, know that they require the salt preservation method. This procedure allows the olive to <strong>lose its bitter taste and become sweeter<\/strong>. Essentially, the salt will allow the olives to lose their vegetation water and make them sweeter. But let&#8217;s see what to do in detail and the timings.   <\/p>\n\n<p class=\"wp-block-paragraph\">After cleaning and selecting the olives as mentioned above, you can proceed with the <strong>salting process<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>place a layer of salt in the <strong>preserving jar<\/strong> and position a layer of olives on top of it, then add more salt and layer your black olives again. Follow the procedure until you cover the contents with salt, taking care to leave some space so that the olives can move when you shake the jar; <\/li>\n\n\n\n<li><strong>close the jar<\/strong> hermetically and <strong>shake it<\/strong> from time to time in the following days;<\/li>\n\n\n\n<li>continue for about <strong>ten days<\/strong>, so that the olives change color and become sweeter. Taste one and check that they are sweet; if they are not, leave them in the salt for a few more days; <\/li>\n\n\n\n<li>subsequently, <strong>remove the salt, drain them, and dry them<\/strong> with a clean cloth;<\/li>\n\n\n\n<li>place the olives in a clean jar and <strong>season them with generous oil<\/strong>;<\/li>\n\n\n\n<li>you can add chili pepper, garlic, and oregano to taste.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">This procedure allows you to prepare your salted olives that you can keep in the refrigerator. Remember to shake them occasionally to ensure that the olives are always coated with oil. Consume your olives within a week.  <\/p>\n\n<p class=\"wp-block-paragraph\">Now that we have seen this important salting procedure, let&#8217;s move on to how to preserve olives in brine and also how to preserve olives in the oven or in oil. You will discover how to preserve olives for a longer period. <\/p>\n\n<h2 id=\"come-conservare-le-olive-in-salamoia\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_preserve_olives_in_brine\"><\/span>How to preserve olives in brine<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">If you are thinking of <strong>preserving olives in brine<\/strong>, the procedure is simple even though it requires a longer preparation period. Let&#8217;s see it. <\/p>\n\n<p class=\"wp-block-paragraph\">Place the olives in a jar, add <strong>water and salt<\/strong>. The proportion between these two ingredients is approximately 140 g of salt per liter of water. Let rest for 1 day. Then replace the water, add more salt, and let rest for <strong>40 days<\/strong>. During this long period, however, remember to <strong>change the water once a week<\/strong> and if foam forms, it should be removed.    <\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">READ ALSO: <a href=\"https:\/\/contedoro.com\/en\/vegetable-oils-compared-differences-and-which-to-choose\/\" target=\"_blank\" rel=\"noreferrer noopener\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/oli-vegetali-a-confronto\/\">Vegetable Oils Compared: Differences and Which to Choose<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">After 40 days, boil 1 liter of water with 150 g of salt. When the brine has cooled, add it to the olives that you will have placed in the previously sanitized jar by boiling. Close the jars, position them upside down to let them rest and create a vacuum seal. This way you can preserve your <strong>olives in brine<\/strong> for several months.   <\/p>\n\n<p class=\"wp-block-paragraph\">Having seen this method, suitable for both black and green olives, let&#8217;s see how to prepare oven-baked black olives and subsequently how to preserve olives in oil.<\/p>\n\n<h2 id=\"olive-nere-al-forno:-preparazione\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Oven-baked_black_olives_preparation\"><\/span>Oven-baked black olives: preparation<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">We saw above how to preserve black olives in salt. It is a simple procedure that requires a certain amount of time and daily monitoring of the olives. Let&#8217;s now see how to prepare <strong>oven-baked black olives<\/strong> to which you can add some seasonings to taste. But let&#8217;s proceed in order.   <\/p>\n\n<p class=\"wp-block-paragraph\">After selecting only healthy and beautiful olives, <strong>score the olives<\/strong> in 2 or 3 places. <strong>Place them in a colander<\/strong> and sprinkle them with coarse salt, creating multiple layers. They will need to <strong>lose water for 5-7 days<\/strong>. Subsequently, you can rinse the olives with white vinegar.  <\/p>\n\n<p class=\"wp-block-paragraph\">Having done this, place parchment paper on the baking sheet and spread <a href=\"https:\/\/contedoro.com\/en\/evo-oil-and-olive-oil-how-to-choose\/\" data-type=\"URL\" data-id=\"https:\/\/contedoro.com\/olio-evo\/\">extra virgin olive oil<\/a>, trying to brush it over the entire surface. Place the olives on top and put them in the <strong>oven preheated to 150\u00b0C<\/strong> and check that they wrinkle. Once cooled, you can place them in jars to which you will also add extra virgin olive oil. Close the jars and store in the refrigerator.   <\/p>\n\n<h2 id=\"olive-sott\u2019olio:-preparazione-e-conservazione\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Oil-preserved_olives_preparation_and_preservation\"><\/span>Oil-preserved olives: preparation and preservation<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/p>\n<p>Preparing oil-preserved olives to <strong>preserve them for a long time throughout the winter<\/strong> is a simple system that, however, necessarily requires the elimination of the bitter taste with the <strong>salting procedure<\/strong> seen above, which requires a processing period of about 10 days. Once the olives are desalted, whether green or black, the job is almost done. You will only need to think about <strong>draining and drying the olives<\/strong>, leaving them in the sun covered with a cloth.  <\/p>\n<p>Having done this, you can place them in jars and then <strong>immerse them in extra virgin olive oil<\/strong>, so that they are completely covered. Leave some empty space so that a little air remains under the lid. When closing the jars, you will need to keep them <strong>upside down<\/strong> so that a vacuum seal is created. You can check that your jar is correctly closed for long-term preservation by pressing the lid in the middle; if it makes a click-clack sound, the seal will not be hermetic; if it makes no sound, the jar will be able to preserve the contents for a long time.   <\/p>\n\n<p class=\"wp-block-paragraph\">For more information on food preservation at home, we recommend consulting this <a href=\"https:\/\/www.salute.gov.it\/imgs\/C_17_pubblicazioni_2176_allegato.pdf\" rel=\"noopener\">guide from the Ministry of Health<\/a>.<\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-text-align-center has-background wp-block-paragraph\" style=\"background-color:#ededed\">READ ALSO: <a href=\"https:\/\/contedoro.com\/en\/frying-with-olive-oil-3-advantages-1\/\" target=\"_blank\" rel=\"noreferrer noopener\" data-type=\"post\" data-id=\"2665\">Frying with Olive Oil, 3 Advantages (+1)<\/a><\/p>\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"conservazione-delle-olive:-considerazioni-finali\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Olive_preservation_final_considerations\"><\/span>Olive preservation: final considerations<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/p>\n<p>We have seen how to preserve black and green olives and how important it is, first of all, to <strong>select the best olives<\/strong>, and secondly, to <strong>eliminate the strongly bitter taste<\/strong> that freshly picked olives have. To do this, we have seen how important the role of salt is, but we have also noted how long the process can be, at least 10 days. <\/p>\n<p>We recommend, if you want to shorten the time, to <strong>use lye instead of salt.<\/strong> It would be better if you did this only with a certain degree of experience with lye. Also know that you can use it only if the olives are perfectly intact. Prepare a solution of one liter of water with 20 grams of caustic soda and after letting it cool, you will need to completely immerse the olives in it and wait 8-10 hours.  <\/p>\n<p>Subsequently, you will need to leave the olives in cold water for 3 days, changing the water two or three times a day. After this period, you can preserve your olives in oil or in brine using the procedures seen above. <\/p>\n\n<div style=\"height:26px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button aligncenter\"><a class=\"wp-block-button__link has-white-color has-luminous-vivid-amber-to-luminous-vivid-orange-gradient-background has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/contedoro.com\/en\/categoria-prodotto\/preserved-in-oil\/\" target=\"_blank\" rel=\"noreferrer noopener\">Discover Contedoro&#8217;s Oil-Preserved Products<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>If you have the opportunity to pick olives, it is important to know that consumption cannot be immediate but necessarily requires a resting period and a subsequent salting process. Then you can preserve them in salt, in oil, or in brine, depending on the type of olive. Preservation methods differ according to the type of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6422,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[129],"tags":[],"class_list":["post-6421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oil-and-olives-in-the-kitchen"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=6421"}],"version-history":[{"count":2,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6421\/revisions"}],"predecessor-version":[{"id":7130,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6421\/revisions\/7130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/6422"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=6421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=6421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=6421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}