Sunday, 22 March 2015

A Good Crop.

Although not as many nor as big as last year, these olives will be good to eat in about 4 months time.
I'll make a cut in each one and then soak them in bine for 10 days, changing the brine daily. It's a bit of a job, but once the routine is established it only takes a couple of minutes each morning. Then a soak in a really strong brine and a few months in water before adding basil, garlic and olive oil. Yumm!

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