Curing your own olives at home

Make a small slit at the base of each olive.

Wash Olives in clean water place clean olives in bucket provided & cover with fresh water – make sure olives are below the water.

STAGE 1
Stir daily for 12 days – on 13th day throw water away -rinse olives & container.
Replace olives in bucket & cover with a salt water solution – 1 part salt to 10 parts water.
Stir daily for 12 days – keep olives below water level.

STAGE 2
Repeat stage 1.1 & 1.2 – the salt solution must be made with 1 part salt to 5 parts water.
Stir daily for 14 days – discard any floating olives.

STAGE 3
Repeat stage 2.1 & 2.2 – the salt solution must be 1 part salt to 2.5 parts water. (25%)
Stir gently every day for 12 days.
13th day throw away solution & rinse olives & clean bucket.
Cover with a 15% salt solution & leave until ready to eat – test once every 2 weeks until olives are to your own taste.
Throw away solution, rinse olives & lay out on a tray to air for one hour before bottling.

BOTTLING
Prepare a light 7-10% salt solution mixed with a light white wine vinegar +- 2%.
If flavouring with herbs use dried as fresh ingredients can cause botulism.
Or can use a fruit vinegar dressings.
Pack the olives tightly into clean glass jars and cover with a brine to your taste; seal with a tight fitting lid.
Olives should keep for 3 months – refrigerate after opening.

Caper and olive oil tapenade:

5 Tablespoons Capers
1/2 cup Green Olives
2 flat Anchovy Fillets – more to taste
4 garlic cloves
1/2 cup Extra Virgin Olive Oil

Coarsely chop the ingredients or blend in a food processor.Spoon over slices of French bread or use as a dip for:
Breads
Cocktails
Light suppers
Olive pastes
Pastas
Quiches and tarts
Salads
Stews and Bredies

Olivada:

An Italian olive spread, which is generally a simple combination of pureed Italian black olives, olive oil and black pepper.