(Editor’s Note: Methods for water-cured and dry salt cured olives follows this article.) CHICO — Don Landis is the Johnny Appleseed-type folk hero of home-cured olives in Northern California. A jar of ...

Though they’re grown on the west coast, raw olives are rarely found at produce markets. This is because you can’t pop them raw like candy: they’re filled with a supremely bitter substance called ...

If you have access to fresh olives, this simple brining technique will leave them ready-to-eat in a matter of weeks. Instructions: Make a brine by dissolving 1/4 cup salt in 2 1/2 cups water. Place ...

In this video I explain how to cure homegrown olives in a jar without any chemicals. We also touch on growing olives in a warm climate (subtropics) and mention a few varieties I grow that are more ...

Consumers may be confused about the difference between oil-cured olives and those that are not oil-cured. Oil-cured olives are raw olives that are rubbed with salt. Over weeks or months, the salt ...

THIS TIME of year, Mediterranean marketplaces are bursting with fresh olives, ready to be cured and brined into the delicacies that form the basis of the region’s cuisine. Eaten out of hand or blended ...