This year I was gifted an abundance of olives, so with a recipe given to me by my mother, I set to work. The first batch of olives came from our family home in a little town called Navarre. Picked by Gary, my two sisters and myself. To prepare the olives, they were sorted and washed, then each olive had to be cut with a knife (a tedious, but necessary part of the process to allow the brine to penetrate the olive, removing the bitterness and acting as a preservative). Next I prepared the brine and chilled it down, then with the blackest olives in one (food grade) bucket, and the greener ones in another, I poured in the brine, ensuring they were well covered, popped a plate on top to hold them down, and finally put them on our front porch where it is nice and cool. Continue reading →
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