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Stan's Green Olives (and half ripe ones)

 
Source: Professor Stan Kailis, University of Western Australia, Perth WA
11/01/2005

Any variety - Collect olives by hand in a clean plastic bucket to prevent bruising. 

Day 1 Wash in running water. Add boiling hot water and allow to soak for 24 hours.
Day 2 Pour off cold water add more boiling water
Day 3 Pour off cold water add more boiling water
Day 4 Pour off cold water. Place the olives into clean jars. add a mixture of brine and white (or any other type) vinegar in the proportions of 3 to 1 by volume

Brine = 10%w/v salt in water that is 100grams/litre of final solution

Fill jars well and add a layer of olive oil.

We eat the olives by both methods after one week. When the olives are at
their most tastiest they have all gone!