Preserving Green Olives


The old-fashioned and satisfying taste of green olives comes from careful preservation in saltwater brine. If you have your own olive trees and harvest green olives, preserving your precious green olives will help you to enjoy the richest and most delicious tastes possible from your olives. The preservation process takes several months, but in the end, every day will seem worth it when you taste the delectable green olives.

Step 1

Place the fresh olives into the plastic bucket and cover them with cool water. Cover the olives with the glass plate to ensure the olives stay beneath the water.

Step 2

Change the water every day for 10 days, keeping the olives soaking in water for the entire 10-day period.

Step 3

Drain the water and fill the bucket again to cover the olives. Add 1 cup of salt to the water for each gallon of water. Replace the plate to keep the olives submerged. Leave the olives undisturbed for one week.

Step 4

Replace the saltwater after one week and leave the olives to soak for another week. Allow the olives to soak for four weeks, changing the water each week.

Step 5

Drain the water after the fourth week. Refill the bucket again to cover the olives. Add ½ cup of salt to the water for each gallon of water. Keep the olives in this weak salt brine until you need to use them.

Things You'll Need

  • 2-gallon plastic bucket (food-grade)
  • Cool water
  • Glass plate
  • Table salt (non-iodized)


  • Olive Australia: Pickling Olives
Keywords: green olives, harvest green olives, preservation process

About this Author

Kathryn Hatter is a 42-year-old veteran homeschool educator and regular contributer to Natural News. She is an avid gardener, seamstress, quilter, painter, cook, decorator, digital graphics creator and computer user. She is interested in natural health and hopes to direct her focus toward earning an RN degree.