Lye cured olives are a traditional snack made by soaking whole green olives in a lye solution and then brining them for flavor and preservation. Learn how easy it is to lye cure olives at home (and why you'd want to).
Rinse the olives and remove the stems and leaves. Also, remove any olives that are damaged or have any obvious holes in them.
To help you in the process of choosing the best olives, try soaking the olives in water. Olives affected by the fly are more likely to float on the surface.
Mixing the lye solution
To mix the lye solution, pour the lye into cold water in a stainless steel or plastic container. Never pour the water into the container with the lye! (It can have "explosive" results.)
Once you've poured the lye into the water, stir with a plastic, wooden, or stainless steel utensil until the lye has fully dissolved. Heat will be given off during the reaction and the mixture will become cloudy. That's normal. Allow the mixture to cool in an area where it won't be accessed by animals or children.
The lye treatment
Add the clean, whole olives to a large glass jar, ceramic jug, or a food-grade plastic container. Cover them with the cooled lye solution. (Make sure they are fully covered.) Allow them to soak for around 6 hours.
After 6 hours, begin to check the olives for lye penetration. To check them, remove one and rinse it. Then cut into it, down to the pit, with a sharp knife. Olive flesh that has been penetrated by the lye solution will turn golden in color. If the lye hasn't reached the pit, continue to soak the olives in the lye solution, checking again every hour or two. Stop soaking them when the lye has reached the pit (or has nearly reached it).
Removing the lye
Pour off the lye solution and rinse the olives. Then soak the olives in fresh water for several days, changing the water several times daily. The water will likely be a dark, golden color.
As the lye is removed, the soaking water should become much clearer in color. At that point, begin to taste the olives. Try biting into one to check for lye flavor. (Lye in olives will have a soapy flavor.)
Continue to soak the olives until they no longer have traces of lye.
Preserving and flavoring the olives
Mix the brine solution by combining the salt and water until the salt has fully dissolved.
Place the olives in glass jars (or another food-safe storage container). Optionally, layer them with smashed garlic cloves and/or herbs. (You can also add a dash or two of vinegar for an acidic flavor.)
Cover the olives with the brine solution and then cover the brine with a layer of olive oil.
Make sure all of the olives and herbs are covered with the oil as those that are exposed to the air can develop mold. Seal the jars with a lid and store the olives in a cool dark place (or the refrigerator) for several days. Once you are happy with the flavor of your olives, you can serve them.
Serving the olives
It's best to remove olives with a wooden or plastic utensil. (They say that using your hands or metal utensils can lead to the softening of the olives.) Make sure that the remaining olives are covered in oil before storing them again.
Video
Notes
Safety information:
When mixing the lye solution, it's best to wear long sleeves, long pants, and gloves. You should also wear safety glasses to keep any splashes from reaching your eyes. It's best to work outside or in a well-ventilated area.