Pick your ripe olives from the tree.
Collect all your ingredients.
Rinse the olives Cut one side of the olives (not to the pip)
Make the brine by adding 100ml salt to 1L of water.
Pore the brine into a container.
Add your olives
Your olives will cure for 6 weeks. Turn or shake your olives every day. Rinse your olives 1 x week and add new brine. After 6 weeks, taste for bitterness.
Botteling prosess: Add 1 tbsp olive oil and 4 tbsp red wine vinegar to the brine.
Add olives to jar.
Pour brine over olives.
Chop rosemary fine. (Optional)
Chop garlic fine. (Optional)
Add to olives.