Preserved Olives

To make these delicious olives you need approx 6-7 months, as they need to mature in the brine before you can transfer them in spiced oil.  I prepare the brine in a very old fashioned way... my Aunt Karm's unique way, and altough I have never seen any master chef using this technique, it never failed me! So get ready for some weird process!  Olives in salt brine keep well for very long time, however, they must be kept in a cool dark place.  Transfer only small quantities of olives from brine to oil, as in the spiced oil they will keep for just 3 months.  Fresh olives come in season in October, then I start transfering  to oil around May.

1 kg raw Olives
Coarse Sea Salt

500ml Olive oil
1 tsp coriander
1tbsp whole mixed pepper corns
1 tsp fennel seeds
1 tsp mustard seeds
Lemon zest
4 cloves garlic
1 tsp crushed black pepper
3 dried chillies

Wash olives in cold water. Soak in water for 2 days and 2 nights changing water from time to time.  Prepare the brine by pouring 2 litres of water in a large jug.  Add 4 tablespoons coarse sea salt and stir till salt dissolves completely.  (you can use a hand blender and save some time).  Then immerse in water a whole egg (still raw and in shell ).  If the egg floats back, then it means that the brine has the right amount of salt, if  it dives down you need to add more salt.  Continue to add more salt one tablespoon at a time, stirring then trying the egg test till it floats. Do not be tempted to add more salt as this will cause the olives to crinkle.

Drain the olives, pack in clean plastic containers (I use click clack, long not wide containers) . Fill just 2cm under the brim. Pour over the brine and ensure that all olives are totally immersed. Add one teaspoon salt on top then close securely with lid. (One good way to ensure that all olives are under the brine, is by putting a smaller plastic lid on top then close with proper lid.  Place in a dark cool place for minimum 6 months.

After Six months, drain olives from brine, wash in cold water and leave in colander to dry for 30 minutes.

Using a heavy based saucepan, or weight,  smash each olive to release some of the natural oils.  Pack them in glass sterilised jars, then when you reach half way, add few mixed pepper corns, few crushed chillies, strips of lemon zest and 1 crushed clove garlic, few fennel seeds and few mustard seeds.  Keep packing more olives leaving 2 cm clear from top, then top with more pepper corns, fennel and mustard seeds.  Add more lemon rind strips, then fennel and coriander seeds and another crushed garlic clove.  Pour over the olive oil covering well the olives and close with lid.  Place in a cool dark place and use within 3 months.