Lina’s Recipes

Lina’s Recipe for Olives in Brine

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.
Taste.
If olives are still bitter, allow to mature a little longer.

Lina’s Tips

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.

Lina preparing food
Lina preparing food