Fully ripened brown-black olives have a mild earthy flavour with no trace of the astringency we value in green olives. Black olives are simpler to prepare.
Wash and drain the olives if dusty. Mix the olives with the salt and tip into a jar or crock. Leave in a cold place for a week.
Pour off the brine and taste an olive; if too salty, rinse the olives in cold water and drain well.
Pack the olives into jars or one larger container. Add the peppercorns and garlic and pour over the olive oil, making sure all the olives are covered. Seal and leave the container in a cold place. Use a pierced olive spoon to take out olives as required. Use the oil in salad dressings.
The best way to store bought olives, black or green, is under oil. Simply empty the olives into a jar. Add any dry herbs,
© 1987 Geraldene Holt. All rights reserved.