Olives will last for weeks if they are soaked in two key ingredients

Olives are a huge part of Spanish culture and cuisine, and in Britain they are widely embraced. You see them on grazing boards, with tapas, and they are a common side dish in restaurants.

But there's a common annoyance with shop bought olives - and it's once you open them they need to be eaten within a certain timeframe. But, for those looking to extend the life span of their olives, there are two key ingredients that will help prolong their life by weeks. The best part? These ingredients are simple, inexpensive, and you probably already have them in the cupboard.

One of the most popular ways to preserve olives is by making salt brine-cured olives. According to , olives can be kept using just two main ingredients: . This method not only helps preserve the olives but also enhances their natural flavour, making them taste even better.

The website explains: “Salty, flavourful little morsels that beat store-bought by a mile. Many store-bought olives are lye-cured which changes the real olive texture and taste." Those with an olive tree in their , might also want to pay attention. This method offers an excellent way to make the most of your homegrown produce throughout the year.

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How to make olives last for weeks in the fridge

The process starts by soaking your olives in brine, which helps to extract the bitterness while preserving their natural flavour. To create a simple brine solution, use a ratio of 1 part salt to 10 parts water. You can also use an unprocessed salt like rock salt or sea salt. Once the brine is ready, place the olives in a container, such as a bucket or a jar with a lid, and pour the brine over them. Ensure the olives are fully submerged.

Then, loosely seal the container with a lid. Nonetheless, it’s important to open it every few days during the first week to allow the gases to escape. Alternatively, you can use an airlock to control the release of gases.

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For olives that are slit or crushed, they may need to sit in brine for one to two months, depending on your preference. Some people prefer to let them marinate for up to six months or even longer for a stronger flavour. Once opened and stored properly in the fridge, brined olives can last for 12 to 18 months, making them a fantastic long-term preserve.

However, it’s essential to regularly check for any signs of mould, discoloration, or strange smells that may indicate spoilage.