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Cook 0 mins
I live in Greece and this is how I do my olives: Green Olives
- 5 kg large green olives
- 5 kg water
- 500 g salt
- 2 liters vinegar
- 1 1⁄2 liters oil
- 2 liters water
- 200 g salt
- Put the olives in a large bowl of water have having nicked each one on one side. Allow to stand for 20 days, changing the water every day - also, cover.
- Then prepare a solution with the 500 grams salt and 5 litres of water and stand the olives in this for 10 days.
- After the 10 days empty this brine and prepare another solution with 2 litres of water and 200 grams of salt. Add to this the vinegar and oil and allow the olives to stand in this for 3 days, they are then ready.
- After you have tried this method you will soon be able to adapt it to your own taste. Also, it is nice to put into the final solution maybe garlic, slices of lemon or a sprig of fennel.
- This is purely taste.