Homemade Pickled and Marinated olives

INGREDIENTS

These olives will be ready to eat after 5 weeks of soaking in salted water. The quantities of ingredients used in this recipe are based on pickling 1.5kg of fresh green olives.

• 1.5 kg fresh green olives
• 75 grams sea salt
• Olive oil
• Water

METHOD

1. Make two cuts length ways into each olive, through to the stone, using a sharp knife
2. Place the olives into sterilised jars (2 litre capacity) until the jars are 2/3 full.
3. Cover the olives with water then fill a small plastic bag with water, tie securely, and sit the bag on top of the olives to keep them submerged
4. Scum and impurities will soon form on the surface of the water.
5. Change the water in the jars every day and continue to do so for 6 days for green olives
6. Dissolve 1 litre of water and 75 grams sea salt in a pan over a low heat and allow to cool
7. Drain the cleansing water from the olive jars
8. Pour enough of the salted water over the olives to cover them
9. Pour in a thin layer of olive oil into the olive jars to form a surface cover
10. Leave for 5 weeks covered in a cool dark place
11. The olives can stay like this for 6 months

MARINATING THE OLIVES

Drain the olives and use your imagination for the marinade. Here are some suggestions

• Garlic, dill and lemon rind
• Chilli flakes, lime and parsley
• Coriander, garlic and lemon juice
• Pink peppercorn, fennel and cumin