21 April 2009
we gleaned these olives from some trees down near the boat marina, fremantle. it took about two weeks of soaking the fresh olives in water with a splash of salt to help reduce the bitterness. the water is changed and replaced each day...after just a few days they start smelling like olives. once the soaking is done, brine is made with water and enough salt to float a fresh egg. then place drained and rinsed olives into prepared jars (sterilised in boiling water for two minutes), pour in brine and top with a glug of olive oil before sealing with lid. they take about 2 months of being sealed in the jars before they can be eaten. yummy olives for winter!
post by gillian t bencke