To prepare the olives for brining

you need to place them in a container covered with clean cold water. Change the water daily for 3 weeks.

Rinse, place the olives in clean, sterilized jars on their own or with seasoning of your choice:

  • Lemon zest with lemon thyme and pink peppercorns
  • Orange zest with rosemary
  • Thyme and chilli
  • Rosemary and chilli
  • Lemon zest and lemon verbena
  • Garlic cloves, peeled

Prepare the brine:

For 3kg olives I used

750ml red or brown wine vinegar

2 liters cold water

60ml table salt

Pour the brine over the olives, ensuring that they are all covered. If you are short by a few millilitres, simply top up with water as the vinegar and salt proportion does not have to be accurate!

Add a dash of olive oil to cover the surface of each jar

Allow the bottled olives to stand for 6-8 weeks before enjoying

I find if you keep them for over a year they tend to become soggy. If this happens use them for tapenade (savoury olive pâté)