My Olives

Here are some of the olives that I'm preserving,I have made 3 jars of green ones already,the one in the picture is in Brine(10% salt solution) as can be seen,the olives are off the bottom of the jar,because of salty solution.

I kept them in plain water,for one week(changing the water every day) then I placed them in the glass jar in Brine and added some Chillies,Basil,Oregan and Garlic,I then put a slall layer of oil on top,( to seal the olives from the air)they seem to be OK to eat after about 3 to 4 weeks.When they taste"Ready to eat"I place them in the refrigerator,so they last longer.

The black ones, after placing them in a basket,I pour some hot water on them and after they drain,I allow them to dry out and then put a couple handfuls of sea salt,still in the basket,as the salt tends to melt,I place the basket in a tray, or a dish,I mix the olives about twice a day,for apprx. One week, and( removing any that are soft) by then they should be ready to be placed in a glass jar, with the usual chillies and other herbs,they should be eatable in around six weeks.As you can see the green ones are just about finished,so I separate the few that are there and place them in a smaller jar and do them as per the green ones,and the black ones as per above.They should last for awhile!

The grandchildren will be happy!

Happy reading