Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Brine for Olives

Share:

Home Cooking 2

Brine for Olives

al b. darned | Oct 13, 2011 06:17 PM

When I was buying Calamata olives in bulk they came in a brine and they kept forever in the fridge. The brine seemed to be an oil and vinegar mixture.

When I buy the from the olive bar at the super market, they are in a brine, but are served with spoons with holes in them. The resulting cup of olives has very little brine, and don't keep as well. I would like to make a similar brine to keep the olives longer. Any ideas of the proper rations of oil, vinegar and anything else?

Thanks

Want to stay up to date with this post?

Recommended From Chowhound