Brine Italian Olives
Using green olives makes this the Sicilian version.
Use olives that are just turning from green to straw-color.
convert
measurements
Green to straw-coloured olives
Pickling (non-iodised) salt
Water
1. With a sharp paring knife, slash each olive to its pit lengthways. Place in a
large sterile stoneware, ceramic or glass container.
2. Make a brine using 5 tsp of salt disolved in 1 litre of water (use this ratio
if you need more/less). Pour over the olives to cover, and use a plate
to weigh down the olives to keep them fully submerged. Cover and leave in a cool
place.
3. Make a brine using 5 tsp of salt disolved in 1 litre of water (use this ratio
if you need more/less). Pour over the olives to cover, and use a plate to weigh
down the olives to keep them fully submerged. Cover and leave in a cool place.
Remove any floating or spoiled olives at any time.
4. After the 3 weeks, taste one of the larger olives. If it is too bitter,
rebrine and soak for another week.
Retaste until bitterness has nearly gone (this may take generally about 6
weeks).
When they taste ok (a slight bitterness is normal) pour off brine and rinse in
fresh water several times.
They are now ready to marinate.
The first man gets
the oyster, the second man gets the shell.