PRESERVING OLIVES
First 4 weeks lay in clean water every morning clean water then next 4 weeks lay in 5 liters water 1 kilogram salt change every weak clean water and salt. Then comes the end part use for every 1 liter water 1 cup Balsamic vinegar.
Bring this to the boil in sterilised bottle pack clean washed olives tightly in bottles pour hot vinegar over seal top part with a little olive oil seal.
You can use any of the following ingredients like sliced lemon or black pepper coarse or garlic gloves or rosemary to put in use also grape vinegar . That’s it let the olives mature for a month before jou eat them.
SOURCE: Annatjie Cooper
