This is a very traditional, long-term brine cure for green olives. It will take about 3-6 months, depending on how you want them to taste. All you need is patience and a cool place for your olives to ferment (below 75*F). Mold is normal, just skim it off.
Check your olives for worm scars (see video). Discard any olives with worm scars or too many blemishes. Carefully place the olives in a stoneware crock, large glass jar, or food-safe bucket. Olives bruise very easily so handle gently.
Mix vinegar, salt+ water together. Pour this over the olives, making sure they are submerged by at least 2 inches. Add more brine in the same ratio if needed.
The olives will most likely float. You need to keep them submerged, so use a fermentation weight, a plate, or a clean rock on top. You can also use a plastic bag filled with water to weigh them down.
Once the olives are submerged, cover the jar with a lid, but don’t screw it on to allow gasses to escape. I like to put a clean thin cloth on top w/ a rubber band to keep out bugs.
Store in a cool, dark place. A basement is ideal. You don't want them to ever get beyond 75°F if you can help it, because at higher temperatures the olives can go soft. Low temperatures are fine, just don't let them freeze. Let them sit for several months.
As time passes, you will see a scum on the top. This is normal. Skim it off once a week. At some point the brine itself will get pretty icky. You can change the brine every month or so, but it’s not necessary. olives are done when they are no longer bitter, it usually takes 2 to 4 months.
Once olives reach desired taste, add seasonings if you’d like. Do this in a fresh brine, and let sit 2 weeks before serving.
Store finished olives in brine, in a cool place or refrigerator, for up to 2 years. ENJOY
