Pickled Olives

Ingredients

• 1 1/2 kg green olives (or black)
• 1/3 cup fine sea salt
• 1 liter water
• 1/2 cup olive oil (approx)

Directions

1. 1

   Pick over the olives, discard any with big blemishes.

2. 2

   With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.

3. 3

   Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.

4. 4

   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).

5. 5

   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.

6. 6

   Combine the salt and water, stir over heat until the salt has dissolved, cool.

7. 7

   Drain and discard the water in the jars, fill with enough salted water to cover the olives.

8. 8

   Pour enough oil into the jars to cover the olives completely, and then seal the jars.

9. 9

   Mark the date on the jars and store in a cool dark place for 5 weeks.

10. 10

    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.

11. 11

    Cover with oil.

12. 12

    Note: don't mix your olives! they must be pickles separately.