Pickled Black Olives
|Coarse salt||1 Cup (16 tbs)|
|Olive oil||1 1⁄2 Cup (24 tbs)|
|Brown vinegar||1 1⁄2 Cup (24 tbs)|
Wash the olives well in lukewarm water.
Place in a sterilized glass or earthenware container and cover with water.
Place a small plate on top to prevent olives floating on top of the water.
Cover and leave to soak for 6 days, changing the water every day.
Drain the soaked olives and place in a sterilized glass or earthenware container.
Add the salt, olive oil and vinegar and mix well.
Seal with an airtight lid and set aside for approx 2-4 weeks until the bitter taste disappears.