Oregon Olive Oil

Oregon Olives 

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Preserving Table Olives: Canning


We will be following the directions for that (pg. 19) in the University of California publication:


                                       Olives: Safe Methods for Home Picking



Nov 14, 2012: After doing the Green Ripe Table Olive cure, we further processed a gallon and a half by canning.  Nothing special to note, just follow the recipe.


The olives may have softened a little in canning, but not by much.  They are still just buttery ripe good, with a little bit of a nutty taste!

As you can see, the canned cooked olives (center jars with white caps) have also turned a bit more split pea soup green:


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Canning also worked well on some dark ripe style processed olives (the darker ones below):