Mainz Daily Photo

>Undrab – #1141

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I always though “olive green” was like …..greener?

Signora Anna on the market told me how to preserve olives.

First, whack your olive with a hammer


Next, put it in a jar with water and change the water every 12 hours for 2 weeks.


Then make a 20% brine solution, sterilise the jar, and pour over the olives.


Add cloves of garlic and chillies, seal with a layer of olive oil and leave for a bit.

I’m not too sure.

Are they really meant to be bubbling…?

29 Oct This entry was published on 29 October, 2010 at 11:00. It’s filed under Culinary, Mainz and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “>Undrab – #1141”

  1. Unknown's avatarVirginia on said:

    >We had some with lemon peel last night. Divine!

    Reply ↓
  2. Unknown's avatarGenie -- Paris and Beyond on said:

    >Great color on my screen, JB. I do not know about the process but want to hear about the results of the brining. Those olives are beautiful.Bon weekend,G

    Reply ↓
  3. Unknown's avatarJean Spitzer on said:

    >One of the mysteries–how people developed this process.

    Reply ↓
  4. Unknown's avatarPedro D. H. on said:

    >fresh olives! I have never seen like that!

    Reply ↓

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