I am curing olives and they have started to go brown, why is this?

It says here that it’s best to cure black olives in brine. I assume from your question you’ve started out with green olives. http://greekfood.about.com/od/greekcookingtips/qt/cureolives.htm

Did you use an acid, like lemon juice? Or not much of it?
Oops, and sorry about my manners, Welcome to fluther.

I’m not too familiar with curing olives, but I do know that food items tend to turn brown due to oxidation. Is the container you are using to brine have a lot of headspace? That could easily introduce too much oxygen.

Or the material of the container could be reacting with the brine solution if it’s not something like glass.

“I am curing olives in brine.”

So glad.

‘Cause I read “urine”.

They haven’t returned from the day they posted this question. I wish we could hear how it turned out.