How to Prepare Olives For Preserving | Part 2 | Bottling The Olives | Home Grown | Preserving Adventures

Just realised that I didn’t upload the recipe I used to bottle my olives.

So here it is. It’s been 2 years and I can say that using this recipe my olives are still delicious and mould free!

Want to find out how to remove the bitterness? Check out Part 1!

Before proceeding, I drained the brine in part 1 and soaked my olives in water over night in the fridge to remove some of the saltness.

Olives I just bottled today

For the recipe scroll down or click “Continue reading”

Enjoy,
Grace-yi

How to Prepare Olives For Preserving [Bottling the Bottles For Storage]

Adapted from Jettos and Wikihow

Olives I just bottled today

Ingredients:

Salt Water Solution

  • 33 g Salt
  • 900 ml/ g Water

Others

  • 1 part Vinegar to 1 part Salt Water Solution

Note: This time, I decided to try to use lesser vinegar so I did 1 part Vinegar to 2 part Salt Water Solution

Flavourings:

Jettos

  1. Layer with
    • Dried Garlic
    • Peppercorns
    • Bay Leaves
    • Chilli
    • Citrus [Lemon and Orange]
  2. Fill jar 2/3 full with the  salt and vinegar solution add a slice of lemon and top off with olive oil to seal tight

General

  1. Layer with
    • 4 Bay leaves
    • 1/2 tsp Dried Rosemary
    • 1 tsp Fennel Seeds
    • 1 tsp Dried Thyme
  2. Fill jar 2/3 full with the  salt and vinegar solution add a slice of lemon and top off with olive oil to seal tight

You can experiment with other flavour profiles such as

French

  • Lavender
  • Thyme

Greek

  • Dried Oregano
  • Thyme

Italian

  • Rosemary
  • Thyme
  • Peppercorn

North African

Replace vinegar with lemon juice and add

  • Cumin seeds
  • Coriander seeds
  • Crushed red peppers
  • zest of lemon/ orange

Enjoy,
Grace-yi

Please let me know what you think^^