Crack each olive with a rolling pin and pack into a glass jar. Cover with cold water so that the olives are completely submerged otherwise they will turn brown.
Change the water every day for at least 30 days and give them a good stir when you do this.
After 30 days, taste one — they will be more bitter than regular brined olives. If they’re too bitter for your taste, keep changing the water every day until they are edible.
Once ready, it’s best to store them in a vacuum pouch in the refrigerator.
© 2012 All rights reserved. Published by Murdoch Books.