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.

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

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