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Prepared Green Olives
(Will also work for black olives)
Wash and then squash olives. You can use a meat cleaver. There is no need to remove the seeds.
Leave the olives to sit in water for 2 or 3 days.
Take them out of the water and drain the olives.
Add salt stirring the olives daily.
If the salt dissolves add more.
Leave to salt for 5 to 7 days.
Rinse the olives and then cover them with white vinegar for 12 hours.
Drain and rinse the olives.
Add your choice of fresh or dried herbs to the olives and fill with olive oil to a level that covers the olives completely.
Some of the obvious choices of herbs could be garlic, oregano or chilli.
Put into containers and refrigerate.
These olives may be eaten when you like the taste.
They will last about 12 months refrigerated.
The saltiness seems to increase with the passage of time.