Brine Your Own Olives Gift Boxes
$40 $35
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We are a small business rooted in 15 years of friendship, dedicated to caring for the land and crafting quality olive products. Our goal is to connect with our local and extended community. Thank you for being part of our story—we can’t wait to get to know you better!
About Us
Gethsemane Grove, established in 2024, is a family-owned olive grove nestled in the picturesque hills of Sonora, California. With a passion for quality and community, we create wholesome products we love and invite you to join us on our journey of growth and dreams.
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Connect with us on social media to experience life on our farm! From day-to-day moments to behind-the-scenes production and fun "get to know us" videos, we’re sharing our passion for the land, farm-fresh olives, and more. Let’s engage and celebrate a love for fresh, quality products together. Follow along and be part of our community!
Water-Cured Olives
A quicker method with a lighter flavor profile.
Estimated Time: 4–6 weeks (dark black or purple olives may take less time)
Ingredients & Supplies:
- Fresh water
- Kosher salt (provided)
- Distilled white vinegar
- Optional flavor enhancers: garlic, chiles, dried herbs, citrus zest
Steps:
1. Use a paring knife to make two slits along the length of each olive. While prepping, discard any bruised or misshapen ones. Place the prepared olives directly into water to prevent discoloration.
2. Fill your jar with fresh water and loosely secure the lid to allow air circulation while keeping insects out.
3. Replace the water daily for 4–6 weeks, keeping the jar in a cool spot. This process helps reduce the olives’ natural bitterness.
4. Start tasting the olives around the 4-week mark. Once the bitterness has faded to your liking, it’s time to brine them.
To Brine the Olives:
- Fill the jar about ¾ full with fresh water and stir in 1 tablespoon of brine salt (provided). Add distilled white vinegar to fill the rest of the jar.
- Add optional flavoring agents like fresh garlic or herbs. Ensure all olives stay submerged under the brine to avoid spoilage.
Storage and Serving:
- Refrigerate the olives and they’ll keep for at least six months.
- To serve, scoop out the desired amount, drizzle with high-quality extra-virgin olive oil, and enjoy.
- If the olives taste too salty, soak them in plain water for 4–8 hours before serving.
- For a rich marinade, combine the provided herb blend with 60% avocado oil and 40% olive oil. Add to the jar or toss with the olives before serving.
Fermented Brine-Cured Olives
A slow process, but worth it for the rich, complex flavor.
Estimated Time: 8 months (may take less for dark black or purple olives)
Ingredients & Supplies:
- Water
- Kosher salt (provided)
- Distilled white vinegar
- Optional flavor enhancers: garlic, chiles, dried herbs, citrus zest
Steps:
1. Prepare a brine by mixing water, distilled white vinegar, and 1 tablespoon of brine salt (provided). Use enough brine to completely cover the olives.
2. Place the olives in the jar, ensuring they are fully submerged under the brine. Loosely secure the lid to allow air circulation while keeping out debris and insects.
3. Let the olives ferment in a cool, dark place for 3 months, skimming off any scum that appears.
4. After 3 months, drain (but don’t rinse) the olives. Prepare a fresh batch of brine and return the olives to the jar.
Flavoring and Final Steps:
- Continue fermenting for another 2–3 months, tasting weekly after the second month. Once the bitterness has mellowed to your taste, create a weaker brine by reducing the vinegar and salt.
- Add any desired flavoring agents, such as the provided herb blend, and store the olives in their new brine.
Storage and Serving:
- Refrigerated, the olives will last up to six months.
- If they’re too salty, soak them in fresh water for 4–8 hours before enjoying.
- Serve as-is or enhance them with fresh herbs, chile flakes, lemon juice, and extra-virgin olive oil.
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