-
1
Pick over the olives, discard any with big blemishes.
-
2
With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
-
3
Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
-
4
To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
-
5
Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
-
6
Combine the salt and water, stir over heat until the salt has dissolved, cool.
-
7
Drain and discard the water in the jars, fill with enough salted water to cover the olives.
-
8
Pour enough oil into the jars to cover the olives completely, and then seal the jars.
-
9
Mark the date on the jars and store in a cool dark place for 5 weeks.
-
10
After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
-
11
Cover with oil.
-
12
Note: don't mix your olives! they must be pickles separately.
