| Bracken Green Olives in Brine |
1kg green olives
Brine made out of 100g of salt to each litre of water
8 cloves of garlic, unpeeled and crushed
1 lemon, thinly sliced
2-4 chillies, sliced into halves lengthwise
1-2 small sprigs of rue (paigam) or olive leaves (optional)
Method
To break the olives tap gently with a clean stone or a hammer. Place the olives in a large bowl and cover with water. Change the water daily for 7 days.
On the eighth day drain well and pack into a sterile jar or jars distributing the garlic, lemon, chilli, rue or olive leaves, if used, between layers of olives. Top with the salt solution, making sure that it almost reaches the rim. Add a thin film of oil and seal tightly. Keep in a dark cool place. The olives are ready in about a month; they get milder with longer marinating. |
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