Salted Preserved Olives

Ingredients

• A very slow method, yielding very strong
• tasty fruit that can be processed later by
• inserting in vinegared brind, used for
• cooking as is, and may even be eaten
• directly without further processing.
• 1. Layer the ripe olives in coarse salt.
• One layer of salt, then a layer of olives,
• ending with a layer of salt.
• 2. Takes at least 10 weeks and maybe
• longer.
• 3. When olives are "debittered" to your
• taste, they may be:
• - bottled dry after removing all or most
• of the salt.
• - bottled with usual mixture of brine and
• vinegar (50/50)
• - bottled in brine and vinegar with garlic
• and oregano. Dried tomatoes make
• a wonderful addition.
• - more elaborately you may also add feta
• cheese chunks to the dried tomatoes,
• garlic, oregano, brine and vinegar
• concoction. You need a strong will to
• keep this
• this for long because it is so tasty.

Method

Notes

• Description:
• "Taken off internet 10/04 at
• www.cs.sun.ac.za/~rdodds/Olives/indeks.html"