Our olive tree is nearly on the ground this year.  It is groaning under the weight of the fruit.

And, sucker that I am, I am venturing in to the world of preserving once again.

Last year was so VERY unsuccessful that I am reluctant to begin, but then I also can’t bear NOT TRYING.  And wasting all that fruit.

But I am starting slow.  And getting myself better informed.  I have been trawling the Internet for recipes and tips.

Lot No. 1. I am trying (for the very last time I swear) the water followed by brine method.  

The tips?

1.  I am making sure they are weighed down in the water this year.  No floating olives for me.

2. I am slitting them to speed up the leeching process.

3.  I am using the floating egg method to determine how salty my water should be when I get to the brine stage.

4. I am going to store them in a cool place for the whole time (so yes, I will clean out the bottom shelf of the pantry for this purpose).

5. I AM going to change the water every day (I AM I AM I AM I AM).

6. In their final resting jar I will seal them with a slug of olive oil.

Hopefully???

Hopeful.

I’ll let you know how it goes.