Green Olives

1. 1

   Crack the olives with a mallet or a clean hammer, being careful not to crush them.

2. 2

   Combine the 150g salt and water and voer the olives.

3. 3

   Place a plate on top to keep the olives from floating above the brine.

4. 4

   Cover and leave for about 6 weeks in a cool place, changing the salt water once a week.

5. 5

   Drain the olives and pack in sterilized jars.

6. 6

   Put a few lemon wedges between layers and 1-2 hot chillies.

7. 7

   Cover with cooled brine.

8. 8

   Seal well.

9. 9

   Leave for about 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.