Raw Versus Cured: The Olive’s Transformation

The olive, though celebrated for its rich history and culinary versatility, is not naturally edible in its raw state. Anyone who has ever bitten into a fresh olive can attest to its intense bitterness, caused by the high concentration of natural glucosides. To make olives palatable and enjoyable, they must undergo a curing process—a transformative journey that unlocks their flavour and texture.

Why Cure Olives?

Curing removes the bitterness and enhances the olive's natural characteristics, making it suitable for a wide range of dishes. This process not only improves taste but also helps preserve the fruit, allowing it to be enjoyed long after harvest.

Methods of Curing Olives

There are several traditional methods of curing, each producing a unique flavour profile:

1. Brine Curing

   The most common method, brine curing involves soaking olives in a saltwater solution. Over weeks or months, the bitterness leaches out, leaving behind a soft, flavourful olive.

2. Dry Curing

   Olives are packed in salt for weeks, which draws out moisture and bitterness. This method results in a wrinkled, intensely flavoured olive.

3. Water Curing

   In this method, olives are repeatedly rinsed in fresh water over time. While less common, water curing is a simple, natural way to remove bitterness.

4. Lye Curing

   This faster method uses an alkaline solution (lye) to break down the bitterness quickly. The olives are then rinsed thoroughly before being brined or fermented for flavour development.

Once cured, olives can be marinated, stuffed, or incorporated into countless recipes. Their flavours range from mild and buttery to bold and tangy, making them a versatile ingredient for both savoury and sweet dishes.

At Sherman Foods, we offer a range of premium olive oils that reflect the same quality and tradition found in the olive curing process. Our olive oils are sourced from trusted producers, providing your kitchen with the best of what the olive tree has to offer.