How to Bottle Olives

Three Parts:Preparing the OlivesBottling the OlivesMarinating the Olives

Bottling olives is very easy and not so hard to do. When bottled, olives are a great, sensible gift at any time of the year. Bottled olives will also keep fresh for longer. Move down to step 1 to learning how to bottle olives.


For the Brine

For every 1 kilogram of olives

  • 100 milliliters vinegar
  • 2 tablespoons coarse salt
  • Water

For the Miranade

For every 1 cup (160 grams) of bottled olives

  • 1 garlic clove, minced
  • 1/4 teaspoon chili flakes
  • 3-4 tablespoons lemon juice
  • 1/2 teaspoon oregano
  • 1/3 cup olive oil

Part 1
Preparing the Olives

  1. 1
    Cut the olives lightly. Make a small, straight cut into each olive before bottling. You can also use a fork to poke the olives. This helps the olives to be less bitter and will help them soak up faster.
  2. 2
    Place the olives in water. Pour all the olives in a large pot. Pour cold water over the olives about half-way through the pot, making sure it covers each olive. Cover the pot with a large, heavy plate so the olives can sink and stay down.
  3. 3
    Have the olives stay there for two weeks. Everyday, change the water. Follow the above step everyday for two whole weeks. It does not take too long to do and you can do it before you go to bed or when you wake up in the morning.

Part 2
Bottling the Olives

  1. 1
    Prepare your jars and lids. Wash your glass jars and lids under soap and warm water. Thoroughly clean them as the olives will be bottled in here.
  2. 2
    Heat the jars and lids. Under low temperature, heat the jars and lids in the oven. Have them heat until they are dry. Remove from oven and do not touch the insides.
  3. 3
    Bottle the olives. Add as many olives as possible in your jars. Ensure they are packed together correctly and tightly.
  4. 4
    Make the brine. Dissolve salt with 3-4 tablespoons of warm water. Pour salt water to 500 milliliters (16 ounces) of water and 100 milliliters (3 fluid ounces) of vinegar. Use a spoon to combine.
  5. 5
    Pour the brine into the jar. In each jar, pour the brine until it reaches the top and covers each olive. There should be no air the in the jars.
  6. 6
    Store the olives. Place and screw the lids back on the jars tightly. Use a marker to label the jars if desired. Store the olives in a dark drawer or cupboard for 2 months.

Part 3
Marinating the Olives

  1. 1
    Rinse the olives. Under cool water, rinse the olives to take out any excess vinegar. Set aside in a large bowl.
  2. 2
    Mix the ingredients together in a bowl. In a medium-sized bowl, mix the lemon juice, chili flakes, garlic clove, oregano, and olive oil with a spoon.
  3. 3
    Coat the olives. Marinate the oils and use your hands to coat the olives with the Miranade. Add more olive oil if needed.
  4. 4
    Store in fridge. Store the olives in the fridge and have it sit for about 1-2 days. The flavors will start to develop and will be ready to be eaten or used.
  5. 5


  • When coating the olives, consider wearing rubber gloves to avoid getting your hands oily.
  • The olives can last up to a few weeks in the fridge.
  • The leftover oil from the olives can be used as a salad dressing.
  • While letting your olives sit in water for the two weeks, they will start to get brown, especially around the line cut or poked. They will also be less bitter. This is normal.


  • When heating your jars, take caution when removing them from the oven.
  • Ensure you do change the water everyday when preparing your olives or they will be too bitter.

Things You'll Need

  • Oven
  • Jars and lids
  • Large bowl
  • Knife or fork
  • Fridge
  • Oven
  • Spoon
  • Marker
  • Soap

Article Info

Categories: Food Selection and Storage