1 heaped cup ripe and fresh green olives (do not use any that appear to be bruised)
water for curing purposes
For the brine:
1/4 cup salt
2 cups water
2 tbs lemon juice
olive oil to cover the top of the olives to preserve them
For the olive dressing for 1/2 cup of olives:
1/4 clove chopped garlic (add more to taste if you wish)
squeeze of fresh lemon
pinch of coriander seeds
drizzle of olive oil
salt and pepper to taste
1. Take the green olives and crack them open using a stone (see the collage picture above). Do not crack the stone of the olives.
2. Put the cracked olives in a jar, fill with water and close the top. Leave for eight days, changing the water every two days. (We do this so that the bitterness leaves the olives).
3. On the 9th day rinse the olives well with water.
4. In a separate bowl, prepare the brine. Add the salt, water, lemon juice and stir until dissolved.
5. Place the olives in a jar, remove any that appear mushy and bruised. Pour in the brine until the olives are covered with brine. (You may not need all the brine). Pour olive oil on top of the olives and brine to form a layer of olive oil. This prevents any oxygen from getting in and will help preserve the olives for longer.
6. Store the olives in a cool cupboard, they will last for about 2-3 months.
7. The olives can be eaten on the 9th day as well, but are better enjoyed at least one week after they have been placed in brine. When ready to eat, place 1/2 cup of olives in a bowl. Add 1/4 clove of chopped garlic, a pinch of coriander seeds, a squeeze of fresh lemon, drizzle a little olive oil and add salt and pepper (if necessary depending on how long the olives have been in brine) to taste. Enjoy!