How to…Preserve Olives in Brine

Drain and dry the soaked olives. Make a brine solution with 10 parts water to 1 part rock salt. Bring to the boil and simmer for 5 minutes with bay leaves, citrus zest, peppercorns and herbs. Pack the olives into sterilised glass jars, cover with the brine, seal and cool completely. Store for a week before eating. Use within 1 month and refrigerate after opening.