THE UC GUIDE AND AMERICAN OLIVE FARMER

The UC ANR Olive Processing Guide covers both curing and preserving—two distinct steps in the olive preparation process. Whether you're a seasoned home briner or trying it for the first time, the guide is a valuable reference to reinforce trusted steps or learn new ones. That's why we share a link to the full PDF with every fresh olive order.

Important note: On page 4, the guide correctly emphasizes the need to weigh salt rather than measure by volume. However, later references within the document contradict this advice by offering a parenthetical shortcut—stating that 1 ½ cups of salt equals 1 pound. This is incorrect and may compromise food safety.

The UC team has been notified, and an updated edition is expected. In the meantime, we've conducted side-by-side tests in the American Olive Farmer test kitchen comparing Diamond Crystal Kosher Salt and Morton Pickling Salt—highlighting how volume-based measures can be dangerously misleading. (See our findings here.)

Best wishes for safe olive preparation and delicious olive eating!
Liz Tagami, American Olive Farmer

UC ANR CALIFORNIA OLIVE MANUAL: CONTENTS & PAGE GUIDE (PDF, 26 PAGES)

YOU CAN FIND THE UC SAFE OLIVE GUIDE VIA THIS LINK:

HTTPS://ANRCATALOG.UCANR.EDU/PDF/8267.PDF

SAFE HOME PREPARATION OF TABLE OLIVES: THE UC ANR READER'S GUIDE

SAFE OLIVE PREPARATION GUIDE

This page explains why American Olive Farmer supports and distributes UC ANR Publication 8267, "Olives, Safe Methods for Home Pickling".

WHO THEY ARE AND WHY WE RELY ON UC ANR

The University of California Division of Agriculture & Natural Resources (UC ANR) is California's land-grant cooperative extension. UC ANR publishes practical, research-based guidance for both growers and home kitchens.

UC Davis is home to the UC Davis Olive Center, a world-renowned institution which brings together nearly 60 UC faculty members, research specialists and farm advisors who address the research and education needs of California olive growers and processors. The center also collaborates with institutions worldwide.

One such cross functional university-wide team at Davis contributed to the research depth behind the recommendations on this document. We rely on UC ANR because it is

(1) method-agnostic, so you can choose brine, dry-salt, water, or lye;

(2) grounded in food science and extension testing; and

(3) explicit about storage and risk control for a low-acid food like olives.

I've prepared this page to help you jump to the right sections quickly and reinforce key safety points—especially to measure salt by weight, never by volume, and to keep finished olives refrigerated (or frozen).

PAGE(S)	TOPIC
1–2	Introduction to Olive Safety & Overview of Curing Methods
3–4	Brine-Curing Olives (Traditional Fermentation Method)
5–7	Lye-Curing Olives (Including Safety and Disposal Notes)
8–9	Water-Curing Olives (A Gentle, Low-Tech Option)
10–11	Dry Salt-Curing & Oil-Curing Olives (Mediterranean-Style)
12	Cracked Olive Preparations (Often Used for Seasoned Olives)
CURING OLIVES ends here. What follows is PRESERVING OLIVES — stabilizing olives after bitterness has been removed.
13–16	Storing and Preserving Cured Olives (Includes vinegar brine and refrigeration guidance)
17–18	Ensuring Safety: Low-Acid Foods & Risks of Improper Storage
19–22	Bottling and Canning Cured Olives (Includes Hot Pack, Pressure Can, and Acidified Options)
23–24	Cleaning, Sanitizing, and Equipment Tips for Home Processors
25	Olive Curing FAQs
26	References and Ordering Information