Pickled Olives Recipes

Steps:

• Pick over the olives, discard any with big blemishes.
• With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
• Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
• To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
• Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
• Combine the salt and water, stir over heat until the salt has dissolved, cool.
• Drain and discard the water in the jars, fill with enough salted water to cover the olives.
• Pour enough oil into the jars to cover the olives completely, and then seal the jars.
• Mark the date on the jars and store in a cool dark place for 5 weeks.
• After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
• Cover with oil.
• Note: don't mix your olives! they must be pickles separately.

Steps:

• Soak olives 24 hours changing water several times.
• rinse and place with lemons, chillis in glass sterilised jar.
• cover with solutiuon 3T salt to every pint (575mls) water.
• cover with layer of olive oil and layer carob leaves (optional)and cover tight.
• leave 5 months in cool, dark place.