Olives

Olives

By
From
The Produce Companion
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
fresh black or green olives
salt
olive oil, (optional)

Method

  1. Cut a slit in each olive or prick 1 or 2 times with a skewer. Place in a plastic bucket and cover with water as salty as the sea, which is 240 g of salt to every 1 litre of water. Leave for about 4 weeks, draining the olives and covering in fresh salted water each week. The salt draws out bitterness. Towards the end taste the olives regularly, as they can become too salty.
  2. Once you like the flavour of the olives, drain off the brine. Transfer to sterilised jars and cover in olive oil or a weak brine (110 g of salt to every 1 litre of water). Store in a cool, dark place for up to 12 months.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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