Olives from B to T

Ingredients for 1 servings:

• 1 kg olives, black, ripe
• 100 g salt
• 250 g vinegar, preferably grape vinegar, not apple cider vinegar
• e.g. olive oil
• n. B. water

Instructions

Working time approx. 1 hour; Rest period approx. 15 days; Total time approx. 15 days 1 hour

Olives from tree to table

Wash the olives thoroughly and slit each side with a razor blade. Place them in a deep bowl, cover with water, and change the water daily for the next 12 days. On the 13th day, discard the water, dry the olives thoroughly, and return them to the bowl, this time with just the salt. Knead the olives with the salt well and vigorously for about 10 minutes, then let them rest for 24 hours. Add the vinegar and let them rest for another 24 hours. Then drain the olives thoroughly for several hours. Place the olives in prepared jars and fill with enough olive oil to cover. They are now ready to eat and will keep for at least 2 years. They will actually improve with time!