Well…I have an amazing tree. It was planted about 9 years ago. It’s so pretty, even if it is growing on an angle, and it has only produced 8 fruit in all that time. My olive tree has given me 6 fruits this year and two last year.
So, I am thankful for my crop swapping page on Facebook. I swapped 2.5 kilos of mixed olives for some grape vine cuttings and some lemons and limes. If you don’t already, start to grow some of your own food. It’s so incredibly rewarding.
I have done lots of reading and seemed advice from others who have done it, but here’s how I have, and they taste delicious.
Marinated Olives Black/Greenblack
Olives (pick out soft, bruised or damaged ones)
I used spring water in a ten litre bottle
Red/white wine vinegar (I had no red so used apple cider vinegar. I hope it works out ok)
Sea salt (don’t use anything with anticaking agents or iodisedsalt)
So, you cut a slit on each side of the olive and try hard not to reach the seed. This helps the water get into the olive to soften the bitterness of the olive.
Find yourself a clean container, and pop the olives in.
Fill to the top with the water.
I had some popping up above the water line so I used an old ten litre water bottle and cut a piece that fit on the top of the olives. I pushed it below the water line and it kept them down.
I drained the water on the 13th day, rinsed them, and then added the brine.
1 litre of spring water
Half cup sea salt(mix that in until dissolved, or almost dissolved)
1 cup red wine vinegar for the dark olives and
Half cup white wine vinegar for the green/black olives
I threw some bay leaves, rosemary and garlic into the bottle and poured the brine over the olives.
pour some olive oil over the top of it all. I put about half an inch in.
Make sure the olives and herbs are under the brine (this is where I used the plastic cut out to push them down)
Store in a dark cool place for a month. They should be ready by then.
Apparently they can keep for up to a year. It haven’t tested the theory out, but once I start using them I will leave them in the fridge.
Until next time
Lots of it