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This is one of five possible methods for curing olives with. Curing olives draws out their bitterness. It is the first step in readying them to be used for Table Olives.
The olives are soaked for 30 to 40 days in a solution of water and salt (brine). Sometimes the olives are soaked in fresh water first before being brined.
The brine solution has to be changed frequently during that period, because the olives ferment in it. As they ferment, they create lactic acid, which helps to give brine-cured olives their typical sour taste. The olives end up with shiny, smooth surfaces.
The brining not only removes bitterness but seasons the olives as well. The olives, though, will end up saltier than Lye-Cured Olives would.
After brining, the olives are either pickled or preserved in an oil marinade.
Brine-Cured Olives cost more than Lye-Cured Olives because the process takes longer.
Also called:  Olive in Salamoia (Italian)
See Also
Dry-Cured Olives, Fresh-Water Cured Olives, Lye-Cured Olives, Table Olives
Other entries for Olives
Barnea Olives, Bella di Cerignola Olives, Black Olives, Blond Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Green Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives
Other entries for Preserves
Jams, Jelly, Mostarda di Cremona, Pickles
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