preserving

Welcome to my short journey on pickling or curing olives. I watched a YouTube video from a guy in Australia that was very helpful in setting me up to pickle olives. The ingredients are relatively simple, water, salt, and of course olives. The other key ingredient is time. This isn't an overnight job. You need a few weeks to produce your olives. I sourced the olives from a friend's place that has quite a few olive trees. However, she is not inclined to use them. So I went over with some buckets and a ladder and picked a couple of half buckets of olives. The aforementioned YouTube video made me an expert because some of the olives would appear from his description to be Kalamata olives. The other olives were round. Ladder and Bucket Olives that were pitted Olives in Brine Pitted olives in Brine Sterilised Flavouring , Salt, Mixed Herbs & White Wine Vinegar Packed Jars Sealed and Ready I decided for better or worse to stone the round olives. I did this manually and it took me about an hour or so to do about  half a9 l bucket. They were then rinsed and then put in a bucket with about half a cup of salt. The other olives, the so-called Kalamata olives I just washed and then put them in another bucket with about the same amount of salt and waited. Judging when the olives have been soaking in the brine for long enough is a matter of taste. The YouTube guy recommended simply tasting them and when they are no longer bitter, they're ready to be put in jars. In the case of the  pitted olives this took about 3 weeks. [...]