November 28th 2026 – 10am – 11am @ 4855 SE 65th Craft Studio
We’ll have em picked and de-bittered, come make a brine and fill a jar with olives and spices to make your own blend!
Brining olives is the easiest way to preserve them and make them tasty. Its super easy:
10% Brine recipe:
- Water
- Salt
Use a good, non-iodised rock or sea salt, whatever you can get that’s straight-up salt, without caking agents. It’s all about mixing 10% salt by weight with the amount of water you estimate that you’ll need. So 100g of salt for 1 litre of water, 200g of salt for 2 litres of water, and so on.
Once you have your brine ready to go, pack your olives into your clean jar (squish them down a bit, the tighter the better) and pour the cooled brine over the lot, until the olives are submerged. Use a pickle weight or some parchment paper to keep them submerged.
Taste your olives after they’ve been in the brine for 3 months, and get to know the taste of brining olives – you’ll soon get a feel for when they are as you like them. 4 months to a year is the spectrum.
Full details and some additional recipes here: Salt Brine Methods
Please RSVP and bring your own jar to fill – hope to see you then!
