5 kg Green Olives ( best when turning dark green to light green)
1 litre White vinegar. ½ litre Good Olive Oil
250grm Salt 2 litres Water
*Crack Olives by placing on wooden board and using a firm object to crack open
and remove pip. Place in clean jars.
*mix salt with some of the water to dissolve it.
*Stir all well together and pour on top of the olives (cracked and in clean jars)
*On top of jars use green aniseed stalks to hold down olives under liquid.
*Top with a little extra olive oil.
Cracked olives take around 2-3 weeks before being ready to eat
Whole olives take around 4-5 weeks