Preserving

This evening, as I again did not win a prize at the Friday Raffle, I decided to publish a recipe for preserving olives.

This is one recipe that I have not tried yet,but was told that it works, so only time will tell.

Green Olives
This is a recipe that has been used in Greece for over one thousand years.

Crush olives with a mallet (do not smash) only hard enough to break the skin.
Place in container and cover with water (place weight on top of olives if needed)
So that olives are not exposed to the air,change water daily for 6-7 days (to let bitterness out)

TO MAKE THE BRINE

Use 150g of salt per 2 litres of water, bring to the boil-allow to cool, when cold,
cover olives with the brine, and leave for 6 weeks before use.


* This recipe was seen on channel 9

















One can only try! Hoping for a good result.
The Gardener.