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!
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!