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For black olives, you don't need to slit the fruit. Proceed as for green olives, using fully ripe [link widoczny dla zalogowanych] fruit, and keep submerged for about two weeks, changing the water every day. Then rinse the olives and cover with a stronger [link widoczny dla zalogowanych] brine solution of 1 cup of salt (non-iodized) to 1 gallon water. Every week drain the olives and add [link widoczny dla zalogowanych] a new brine solution. This will take about a month. The last brine should be half-strength. Rinse and dry the olives, then place in jars. Add flavoring to suit your tastes such as vinegar, dried herbs or spices. Cover with olive oil on top and screw on lid. Keep in cool place. [link widoczny dla zalogowanych] They'll be good for at least a year.
For green olives, here's a water cure method. First, slit each green olive along its length. Then rinse with cold water. Place clean olives in a large container and cover with cold water. Weigh down the olives to [link widoczny dla zalogowanych] keep them submerged-water balloons or plastic bags filled with water work fine. Keep in a cool corner of the basement or garage and change the water every day for 2 weeks. Rinse well and place olives into canning jars, leaving about an inch of space at the top. Then make a brine solution. For 5 pounds of olives, boil about [link widoczny dla zalogowanych] 8 cups of water and dissolve about ? cup of salt (non-iodized). Cover each jar of olives with the brine. Then you can add whatever flavors appeal to you. Classic additions include bay leaves, garlic, lemon peel, or oregano. Top off each jar with olive oil and screw on lid. Keep in cool place. The olives will be ready in a few weeks and remain tasty for about a year.
If you've ever tasted an olive straight from a tree, the bitter taste probably remains in your palate's memory. The bitterness is due to oleuropein. Luckily this compound is removable, and that's what you do when you cure your olives. Typically people use a water cure for green olives and a brine cure for black olives. Some people use a lye bath instead of a water cure for green olives, but it's not necessary and possibly dangerous, so forget about it.
Home-cured olives will [link widoczny dla zalogowanych] transform your pantry into an epicurean powerhouse. Olives are low in calories and full of vitamins, minerals and polyphenols. One [link widoczny dla zalogowanych] olive tree will enhance your landscape and provide enough olives to cure in a variety of styles.
If you live in USDA Zones 8-10, then you can grow olive trees without protection. The most important thing [link widoczny dla zalogowanych] to consider when choosing trees is the pollination requirements of each variety. Some cultivars like 'Frantoio' are self-fertile. They don't require another variety nearby in order for the tree to set fruit. Another consideration is whether the tree is suitable for oil or table [link widoczny dla zalogowanych] olives. You want to make sure the tree you choose has enough meat to make curing worthwhile. 'Frantoio' is an excellent choice for both olive oil and table olives, with a nice nutty taste to the cured fruit and a heavy production habit. Another good variety is 'Manzanillo.' The fruit of this tree is very large, with a mild flavor. A similar variety with even meatier fruit is 'Ascolano.' 'Leccino' makes excellent table olives as well. All three of these varieties need to be [link widoczny dla zalogowanych] planted with another variety in order to set fruit, so if you have room for [link widoczny dla zalogowanych] only one olive tree, 'Frantoio' is your best bet.
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