Cornelian Cherry Olives

The Cornelian cherry (lat. Cornus mas) belongs to the dogwood family and blooms very early in the year. Its elongated oval fruits, which are ready for harvest in September, can be eaten raw, processed into jelly, jam, liqueur, or syrup. In naturopathy, they are known as a remedy for diarrheal diseases. Hildegard von Bingen already knew about the healing power of these fruits. The fruits are particularly fine when they are pickled like olives. To do this, you usually use firm red fruits and soak them in a salt solution and later in good olive oil together with various herbs. At first, they actually taste like olives and then have a slightly sweet and refreshingly sour taste.

Duration: 30 minutes (plus 2-4 weeks infusion time)

Amount: 450 grams


450 grams of Cornelian cherries, red and firm

900 millilitres of water

300 grams of salt

2-3 tablespoons of rosemary needles, dried

1-2 handfuls of oregano, wild marjoram, thyme, fresh

Alternatively dried herbs


1. Wash the Cornelian cherries and remove their stems.

2. Boil the water together with the salt whilst stirring until all of the salt has completely dissolved.

3. Place the Cornelian cherries in a tall glass and pour the slightly cooled salt solution over them.

4. Add 2-3 tablespoons of dried rosemary needles, cover with a lid and let them stand for 2-4 weeks.

5. When the fruits sink to the bottom of the jar, they are done.

6. Remove the Cornel cherries from the glass with a slotted spoon or sieve, drain and transfer to a new glass.

7. Place fresh, coarsely chopped twigs of oregano, wild marjoram and thyme between the fruit layers and pour good quality olive oil over them.

8. They are ready to eat immediately.

More recipes: