LOCATION: Recipes >> Preserving >> Olives 13
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Olives 13
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Greek Olives
5 kilos green olives
5 kilos water
500 grms salt
2 litres vinegar
1 1/2 litres olive oil
2 litres water
200 grms salt
Put the olives in a large bowl of water after having nicked the
side of each one. Allow to stand for 20 days changing the water
every day.
Then prepare a solution with the 500 grms salt and 5 litres of
water and allow the olives to stand in this for 10 days. After
the 10 days, empty this brine and prepare another solution with
the 2 litres of water and the 200 gms salt. Add to this the vinegar
and oil and allow to stand in this for 3 days. They are then ready.
This is not so straightforward though - I would test the olives
during the final 5 days or so to see how they taste for saltiness/
vinegar and adjust accordingly. Also can be added strips of lemon
peel, a few cloves of peeled garlic or some fennel. It's a matter
of taste and once you've done them a few times you will find you
adjust the time / salt / vinegar, etc. according to how you like
them.
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