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…?