Olives in Brine
Olives to Oil recipe adapted from Petro Demaio
Ingredients
100g table salt
250ml white vinegar
1kg hard, fresh green olives
2 garlic cloves, peeled and left whole
2 small green jalapeno chillies, left whole
2 slices of lemon
1 tsp fennel seeds (or wild fennel flowers, if you have them available)
Method
Make a brine by bringing the salt, vinegar and 1 litre of water to the boil in a large stockpot. If you need more brine, add 100 g of table salt and 250ml of vinegar for every 1 litre of water.
Distribute the olives between clean jars. Add a garlic clove and chilli to each jar, then place a lemon slice on top. If you have access to wild fennel flowers, place a few of these on top too. They not only add flavour but also help to keep the olives submerged in the brine, thus preventing discoloration. Alternatively, you could add fennel seeds for the same flavour. Pour the still hot brine over the olives, ensuring they are completely submerged but there is still a 2cm gap at the top of the jars. Seal. As the brine cools, it will seal the jars hermetically to prevent the brine from developing a mould and to keep the olives firm.
Store in a cool, dark place for six months before eating. The olives will keep for up to two years unopened. Once opened, store in the fridge, where they will keep for up to six months.