Olives

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Oh my goodness, I was so thrilled to get some olives from Sarah at Sea Soul Studio, she had an abundance of them growing in her beautiful garden & we picked them together, how gorgeous do they look? Especially teamed with Yolande Zarins gorgeous tablecloth & napkin. So Sarah explained there are 2 ways to preserve the olives in salt or in brine, so after googling & talking to other friends I committed to give it a go – I won’t be able to share a recipe though because I just kind of winged it!! Not a good idea if I want to try it again next year!! The flavour seems so different & fresh for olives you have preserved yourself. I have been adding them to yummy dishes like Greek style Chicken or Chicken Cacciatore.

You need to slit each olive so the salt can get all the way through.

 

Now they are ready for the brine solution & you must keep them all fully submerged in the solution for a good few months.

A happy coincidence one of my hubby’s work contacts gave him some delicious fresh olive oil from olives he had grown himself – what an awesome food gift 🙂

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