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Olives Violettes
Purple Olives
Preparation info
- Difficulty
Easy
Appears in
Published 1987
Purple olives are picked when they have passed from the green stage and are half-way to being fully ripe. They are frequently prepared with lemon or with bitter oranges.
Ingredients
1 ½ kg 3–3½ lb 3–4
Method
Wash the olives and drain well. Make a slit in the side of each olive; if the olives are specially large make a slit on each side.
Tip the olives into a crock or preserving jar and cover with cold water. Cover with a close-fitting lid and leave in a cold place for 5 weeks, changing the water after 3½ weeks.
Slice the lemons and mix with the salt.
Drain and rinse the oliv