Olives Vertes d’Abel Broc

Abel Broc’s Green Olives

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

M. Abel Broc lives next door to the Marquets. In early October when his olives are still green he picks some for home preserving, and the rest are left to ripen on the trees to be crushed for oil.


  • 12 kg(26 lb) green olives
  • 1 litre( pt) sodium hydroxide


  • 80 g (scant 3 oz) salt per litre of water


Wash the dust from the olives and remove their stalks. Prick each olive with a hatpin if you have time.

Mix 9 litres(2 gallons) cold water with the sodium carbonate, stir until dissolved and then add the olives. Leave in the solution for 8 hours and then pour off the liquid. Cover with clean cold water and leave for 4–5 days, changing the water every night and morning. Then drain the olives.

Pack into jars or a barrel. Dissolve the salt in the water. Make up more brine as you see how much you need and pour over the olives, making sure they are covered.

If you wish, tuck a few herbs into the brine: fennel, rosemary or a bay leaf. Store the olives in a cold place for at least a month before eating.