Hello to the ABC listeners who have come over here from Sophie and Peter's gardening program this morning.
Here is the link to Pickling Olives
I hope you will enjoy the process, and the taste, as much as we do.
Don't forget to keep them for six months before testing for taste and readiness.
And please leave a comment if you want to.
** Edit post - Last year I tried making a couple of jars of dry salted olives that I found on Laura's wonderful blog They are ready to eat much sooner and kept us going with olives until the other jars were ready to eat. Six months is a long time to wait and I usually make enough jars to keep us going all year until the next batch are ready, but I gave too many away which left us olive-less!!.
The dry salted method produces wrinkly and rather salty olives, but they were perfect for our home made pizzas and I made some tapenade from them too.
Cheers from Sally