Cured Olives

Lara 0

"Lemon and chili peppers accent these brine cured fresh olives."
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14 d 1 h servings 135 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1185 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Rinse olives and soak overnight in cold water. Drain, and make a small slit in each olive, or you can smash them slightly.
  2. Pack the olives into sterile pint jars. Slice chile peppers into rings, and place one into each jar. Place a lemon slice into each jar.
  3. Stir together the water and salt until salt is completely dissolved. Pour over the olives in the jar, leaving about 1/2 inch of space at the top. Pour olive oil into the jars to within 1/4 inch of the top. Cover with lids and seal. Let the olives cure in the refrigerator for two weeks before tasting. If the olives are bitter, let them cure for another week.



Just tasted olives. They are still bitter. I'll wait another week and maybe a better rating. Mary