Olives Noires en Huile

Black Olives in Oil

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Fully ripened brown-black olives have a mild earthy flavour with no trace of the astringency we value in green olives. Black olives are simpler to prepare.


  • kg(3–3½ lb) black olives
  • 450 g(1 lb) salt
  • 1 tablespoon black peppercorns
  • 4–6 cloves of garlic, chopped
  • 1 litre( pt) olive oil


Wash and drain the olives if dusty. Mix the olives with the salt and tip into a jar or crock. Leave in a cold place for a week.

Pour off the brine and taste an olive; if too salty, rinse the olives in cold water and drain well.

Pack the olives into jars or one larger container. Add the peppercorns and garlic and pour over the olive oil, making sure all the olives are covered. Seal and leave the container in a cold place. Use a pierced olive spoon to take out olives as required. Use the oil in salad dressings.

The best way to store bought olives, black or green, is under oil. Simply empty the olives into a jar. Add any dry herbs, a clove of garlic or some peppercorns or a sliced lemon and cover with olive oil.