We have an olive tree behind our house and this year for the first time since we moved in, it had abundant olives. Dad picked a couple of quarts and I looked on the internet for instructions. This article seemed reasonable.
I slit the olives and am brining them now. We are into the 5th week and they are still bitter, but there's progress: after the first week I had to spit out the one I tasted. Now they are tasting rather olive-like. I'll give them one more week and then marinate them.
I used a jar to weight down the olives in the brine, and I stored them in our laundry room, which is cooler than the rest of the house.
1 comment:
Bring some to Florida!
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