Curing Olives in Brine | Olive Curing Takes Time & Brine

In the tenth part of the California Olive series, we look inside the huge brine tanks where the Sevillano olives are cured. Each tank can hold up to 50,000 pounds of olives! Watch as the olives are monitored and adjusted during the 12-16 months it takes them to turn from a hard, inedible fruit to the crisp, tasty Sevillanos we love to share with friends and family.

For ready-to-serve olives your guests will love, visit our Olive Catalogue.

And don’t miss the final segment of the California Olive series!