19/07/2026
The Ampale Method for Brining Olives
A simple, traditional approach developed at Ampale Olives.
At Ampale, we believe great olives are worth waiting for. This slow curing process removes the natural bitterness while preserving the olive’s firm texture and beautiful flavour.
What You’ll Need
* Freshly picked green or black olives
* Clean water
* Coarse cooking or sea salt (non-iodised)
* Sterilised glass jars with lids
* A sharp knife
* Extra Virgin Olive Oil (optional for sealing)
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Step 1 – Prepare the Olives
Wash the olives thoroughly and discard any damaged or bruised fruit.
Using a sharp knife, make two lengthways cuts in each olive, cutting down to the stone on opposite sides. This allows the bitterness to leach out naturally.
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Step 2 – Fresh Water Soak
Place the prepared olives into clean, sterilised jars.
Cover completely with fresh tap water. Weigh the olives down with a small bag of water or another food-safe weight so they remain submerged.
Change the water every day for 7 days.
Ampale Tip: We soak both green and black olives for a full seven days. We find the extra few days produces a more consistent, milder flavour without compromising texture.
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Step 3 – Prepare the Brine
Mix:
1 litre of water
+
⅓ cup coarse salt
Heat gently until the salt has completely dissolved.
Important
Allow the brine to cool completely—preferably overnight.
Never pour warm brine over fresh olives.
Warm brine can soften the flesh, resulting in mushy olives rather than the firm texture you’re aiming for.
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Step 4 – Brine the Olives
Once the brine is completely cold, pour it over the olives until fully covered.
Seal the jars.
If desired, pour a thin layer of Ampale Extra Virgin Olive Oil over the surface of the brine to help protect the olives from air.
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Step 5 – Be Patient
Store the jars in a cool, dark place for approximately 5 weeks.
The olives will continue to develop flavour during this time.
Taste one after five weeks. If you’d like a milder olive, simply leave them another week or two.
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Storage
Once opened, keep olives refrigerated and ensure they remain covered by the brine.
Properly stored, they will keep for several months.
