Stan's Green Olives (and half ripe ones)

Source: Professor Stan Kailis, University of Western Australia, Perth WA
November 01, 2005

Any variety - Collect olives by hand in a clean plastic bucket to prevent bruising.

Day 1 Wash in running water. Add boiling hot water and allow to soak for 24 hours.

Day 2 Pour off cold water add more boiling water

Day 3 Pour off cold water add more boiling water

Day 4 Pour off cold water. Place the olives into clean jars. add a mixture of brine and white (or any other type) vinegar in the proportions of 3 to 1 by volume

Brine = 10%w/v salt in water that is 100grams/litre of final solution

Fill jars well and add a layer of olive oil.

We eat the olives by both methods after one week. When the olives are at their most tastiest they have all gone!