Salt Cured Olive

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An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled. The Salt-Cured Olive may have more of a bitter taste and cannot be stored as long as brine-cured olives. The intent of curing is to remove the bitterness of the olive that makes it inedible prior to curing.

Salt Cured Olive term - Related Content

Glossary Terms

Dry Cured Olive

Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh. The intent of curing is to remove the bitterness ...

Water Cured Olive

An olive that is processed by repeated rinsing and soakings in water during a period of time that may be 6 to 12 months in length, and then placed into a salt brine. The intent of ...

Oil-cured Olive

An olive that has been soaked in oil for several months as a curing process and may have been flavored with a variety of herbs and spices. The intent of curing is to remove the ...

Lye-cured Olive

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive. The intent of curing with lye is to remove the ...

Brine-cured Olive

An olive that has been soaked in a brine typically consisting of water, salt, vinegar, and other ingredients that provide a moist shiny flesh to the product. The intent of curing ...

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