Olives fresh from the tree? Bitter as can be! Fermentation works its magic by taming that bitterness and turning each olive into a probiotic flavor bomb.
Why ferment olives?
- Flavor magic: Tangy, savory, and herbal notes come alive.
- Gut benefits: Packed with friendly bacteria.
- Natural preservation: Keeps for months.
- A timeless tradition: 5000 years of Mediterranean mastery.
Quick-start guide
Here’s what you need: green olives, water, salt – and patience.
How to do it:
- Wash and slightly crack or score the olives.
- Soak in water 5–7 days, change daily.
- Mix brine (100 g salt/L water), add garlic, lemon peel, herbs if you like.
- Jar it up, weigh it down, ferment for 4–8 weeks at room temperature.
Historical snapshot
From ancient Greece to modern kitchens, fermented olives have always had a place at the table. Today, they’re back – and tastier than ever.