Black Olives

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READY IN: 1224hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slit the olives down one side.
  • Cover with cold water and leave to soak for 17 days to eliminate bitterness.
  • Change the water every day, then soak in salt water for 3 days, stirring occasionally.
  • You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.
  • Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.
  • Drain and add the garlic, pickling spice, chillies and thyme.
  • Pack in sterile jars and pour on olive oil to cover.
  • Seal and leave for at least 4 weeks.
  • The oil will take on an olive taste and can be used in salads.
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