Black Olives

1. 1

   Slit the olives down one side.

2. 2

   Cover with cold water and leave to soak for 17 days to eliminate bitterness.

3. 3

   Change the water every day, then soak in salt water for 3 days, stirring occasionally.

4. 4

   You make the salt water by mixing the salt with enough water so an egg will float in the brine solution.

5. 5

   Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times.

6. 6

   Drain and add the garlic, pickling spice, chillies and thyme.

7. 7

   Pack in sterile jars and pour on olive oil to cover.

8. 8

   Seal and leave for at least 4 weeks.

9. 9

   The oil will take on an olive taste and can be used in salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.