Preserved olives

Thickstock

Ingredients

1	Salt
1	Olives, freshly picked (Main)

Directions

1. Prick your olives with a sharp knife.
2. Fill jars with pricked olives. (Clean sterilised jars)
3. Make a brine solution of 100g salt per litre of water.
4. Pour brine over olives and screw on lids. Shake jars twice a day.
5. After one week drain off the brine and top with fresh brine. Do this for at least three weeks.
6. Taste test the olives. If still too bitter change the brine and leave for another week.
7. Once the olives taste how you like them you can just leave them in the brine, topped up with a little olive oil.