Oregon Olive Oil

Oregon Olives 

Think global - buy local.

Making Table Olives


Making table olives is easy and fun.  So, follow along as we make some!


We will be following the directions in the University of California publication:


                                       Olives: Safe Methods for Home Picking


Click on a link to follow the different curing styles!


To contact us:

Secondary processing: preserving cured olives for longer terms:

Conclusions from the 2012-13 processing season


It is now mid-September 2013: time to start planning what we are going to do with our olives from the 2013 harvest.  While this will be a light crop year, we are committed to making olive oil again, if the weather cooperates.  However, to hedge our bets we will almost certainly be making table olives too.  The following list gives the styles of cures that we liked the best from the 2012 harvest, as well as the specific olive cultivar used in the recipe:


Green Ripe style  (Amfissa)

Green Ripe style / canned  (Amfissa)

Green Ripe style / Concentrated Brine  (Amfissa)

Dark ripe style / canned  (Picholene)

Spanish style Green  (Nocellara del Belice)

Greek style Black  (Leccino)

Kalamata style  (Ka;amata)

Sicilian style with garlic, oregano, red pepper, fennel  (Nocellara del Belice)

Sicilian style with lemon peel, garlic, rosemary  (Nocellara del Belice)




If you are curing more than a quart or so of olives, you will probably be using one of the secondary processing / preserving methods.  Canning worked very well for us, but then again we picked the olives fairly green and firm.  If you are picking softer riper olives, concentrated brine works very well - just be sure to rinse them for a day in plain water!  Any less and they are very salty, any more and they taste washed out to us.


It is probably best to mix in the spices after the fermentation step (if the style is fermented, e.g. Sicilian).  We will be doing this the next time we try the Sicilian style cure, as the present results can be bettered.


Although it is possible the green fermented olives (e.g. Sicilian) still need more time, at least a full year.  So we have two quarts that are still slumbering away, awaiting future evaluation.


Water curing (e.g. Mediterranean style) has never worked for us: this year was no exception.


Since 90% of the quality of table olives is supposed to come from the harvest time and curing style, we will definitely be mixing up the cultivars and the curing styles in the coming year(s)!