Cherry Olives


Cherry Olives

Cherry Olives

Sometimes when you get fresh fruit from the market or farm, it is nice to preserve the flavour but make a savoury treat. These cherry olives are super easy to put together, especially if you grow fresh tarragon in your garden. Enjoy these "olives" alongside cheese and crackers while sipping a glass of wine poolside this summer.
YIELD : 1-500 ml jar
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Prep Time 10 mins
Cook Time 1 min
Total Time 11 mins
Course side dish, snack
Cuisine American, Canadian
Servings 1 500 ml jar


  • 1 -500 ml sterilized jar and a plastic lid
  • small pot


  • ½ lb Rainier cherries with stems intact or substitute any sweet cherry
  • 1 sprig fresh tarragon
  • ½ cup white wine vinegar if using a darker cherry then use red wine vinegar or substitute tarragon vinegar
  • ½ cup water
  • ½ tsp kosher salt
  • 2 tbsp sugar


  • Rinse the cherries and then cut the stem to ½ inch.
  • Scald the jar with boiling hot water, add the sprig of tarragon and then pack the cherries into the jar tightly.
  • In a small pot, add the vinegar, water, salt and sugar and heat on the stove until the solids dissolve. Remove the pot from the heat.
  • Pour the vinegar solution over the cherries and then seal the jar with a plastic lid.
  • Refrigerate the olives and let cure for at least a week. Use the olives within 3 months for best texture and flavour.


Keyword cherry, olives
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