Place 5 kg fresh olives (any variety) in a large container. Fill with fresh water to cover olives.
Change the water every day, for 10–12 Days.
After 10-12 days, prepare approximately 5 litres of water with 500g of salt. Boil water & salt and allow to cool.
Place olives in an airtight container with lots of oregano, one thickly sliced lemon, garlic to taste, and one firm green chilli. Pour salt water to cover well.
For black olives seal container for 6-8 weeks.
For green olives, seal container for 8-10 weeks.
If olives are still bitter, allow to mature a little longer.
If you miss a day changing the water, don’t worry, just continue the process for an extra day.
If you see mould forming on the final product, remove mould and place 4 or 5 slices of lemon and some more oregano on top of the olives.
Lina's Crushed Olives
Crush 2kg of olives with a rubber mallet on a chopping board. Remove pips and place olives in 3L of water, squeeze 2 lemons and add juice and lemons to the water. Leave olives in water for minimum 20 minutes or up to one day.
Drain water and remove lemons. Add 3L boiled water, mix for 5 minutes and drain. Add fresh cold water to cover olives. Cover with a tea towel, ensuring tea towel is wet all over. This keeps the olives submerge. Change olives to fresh bucket and add fresh water once or twice a day, until olives loos bitterness. Approx 4-5 days.
Rinse and squeeze excess water out of olives. Place olives in a large dish, add 2 large sprigs of finely chopped parsley, two thinly chopped cloves of garlic, 1 thinly sliced hot chilli, 1 tablespoon dried oregano and 60g of salt. Mix well and place in container. Push down nice and firm. Ready to eat straight away. Keeps in fridge for up to 2 weeks.
2nd Saturday - Collingwood Children's Farm - End of St Helier St, Abbotsford
3rd Saturday - Gasworks Farmers Market - Cnr Graham & Pickles Sts, Albert Park
4th Saturday - The Slow Food Farmers Market- The Abbotsford Convent,1 St Helier St, Abbotford
The Sicilianos’ backyard is an astonishing example of the great breadth and quantity of produce that can be generated on a relatively small acreage in Suburban Melbourne. Figs, chestnuts, kale, blood oranges, cumquats, walnuts, pomegranates, apples, celery, garlic, potatoes, carrots, artichokes and corn are just some of the fruits of their labour.
Lina was just 17 when she and Tony immigrated to Victoria as newlyweds from Varapodio, Calabria. Both hailing from farming families, it was only natural that the pair should start to grow their own food and impart their discerning love of good fresh food to their children. However, don’t let their heritage intimidate you, the first tree the couple planted actually died!
“We didn’t really know what we were doing then,” Lina confides with a twinkle in her eye. They certainly got the hang of it though and look forward to sharing their knowledge with visitors to the property.
Lina and Tony’s children were blessed with organic home grown food from a young age, something that was important to the couple. They wanted their children to understand the seasons and to learn about how to grow wholesome and delicious food.
“Even when they were little, our kids could tell the difference between vegetables we grew at home and things we bought, even if I’d bought it direct from another grower,” Lina says proudly.
Rosecreek Estate ABN 17 005 511 875 PHONE (03) 9337 5471. Copyright 2013 Rose Creek Estate. All rights reserved.