Step 1: PREPARING OLIVES
Make a simple, straight cut into each one or poke each with a fork. This will allow them to release some of the bitterness and soak flavour faster. Place all olives in a big pot, cover them with water and place a big, heavy plate in the pot to keep the olives at the bottom, fully submerged. Leave olives in water for 2 weeks, changing the water every day.
Step 2: ADDING OLIVES TO BRINE
Sterilize your glass jars and lids first by washing them with warm soapy water and then popping them in the oven at low temp (120C) until completely dry. Allow to cool before handling. If lids are plastic, do not put them in the oven but pour boiling water over them. Add olives to jars, making sure they are packed as tight as possible. Stuff as many as you can. To make brine, for every 500ml water, add about 100ml vinegar and 2 TBSP coarse salt. Pour brine in the jars filled with olives, to the top of the rim, until it begins to overflow – it is key that no air remains in the jar. Screw the lids on the jars, label them and leave them in a dark cupboard for about 2 months
Step 3: MARINATING THE OLIVES – make enough for 1-2 weeks at a time
Now your olives are ready to take on the flavours of the marinade. Rinse olives to remove excess salt and vinegar. Mix marinade ingredients in a bowl. Add olives to marinade and stir to coat them well. Place the olives in a closed jar and add more olive oil if needed to coat them. (Do not worry about wasting olive oil. Whatever will be left after eating the olives will make a wonderful addition to salad dressings!) Place olives in the fridge for 1-2 days. Flavours develop as they sit. Keeps well for few weeks in the fridge.Date July 03, 2017Harvest time Late autumnEdible