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Greek Olives

  • 5 kilos green olives
  • 5 kilos water
  • 500 grms salt
  • 2 litres vinegar
  • 1 1/2 litres olive oil
  • 2 litres water
  • 200 grms salt

Put the olives in a large bowl of water after having nicked the side of each one. Allow to stand for 20 days changing the water every day. Then prepare a solution with the 500 grms salt and 5 litres of water and allow the olives to stand in this for 10 days. After the 10 days, empty this brine and prepare another solution with the 2 litres of water and the 200 gms salt. Add to this the vinegar and oil and allow to stand in this for 3 days. They are then ready. This is not so straightforward though - I would test the olives during the final 5 days or so to see how they taste for saltiness/ vinegar and adjust accordingly. Also can be added strips of lemon peel, a few cloves of peeled garlic or some fennel. It's a matter of taste and once you've done them a few times you will find you adjust the time / salt / vinegar, etc. according to how you like them.

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