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.
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.
I’ll let you know how it goes.