The place we are renting has a big olive tree out the front, so we've tried curing our own this year. They seem to be very forgiving, especially when DH forgot to change the brine for about 5 weeks! I made DH do the taste testing as they are seriously the most bitter thing ever invented! Our first batch (black olives) was ready a while ago, but is still very salty. We keep rebottling them in less salty brine, but we want to make sure they have enough salt to keep well. What ratio of water to salt do others use? We also wanted to bottle some in flavoured oil....any ideas or recipes?
Green ones will be ready next. Looking forward to them, as I really don't like black ones.
I love the black ones. When they are ready you can bottle them in plain water to reduce the saltiness and if they are still too salty change it again. Put a little red wine vinegar in the water (about 25%) and they will be crunchier and put a little olive oil to create a seal. You can keep them in full on brine until you want to eat them and then use fresh water one jar at a time.
The jar I'm munching through at the moment has thyme, oregano and dried chilli flakes as well as oil and vinegar. So yummy.
I think bay leaves and fresh chillies would be good too.
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