Jars of olives

After a week in brine the olives are ready for pickling.

This recipe says to make a water and vinegar solution, then add garlic, capers etc. as desired and shake well. It then says to pour 2cm. of olive oil on top to prevent mould.

I hope they are as good as these.

So the olives have not been stoned: merely slit. Six weeks in a dark cupboard and they should be ready to taste. Yum!

So easy to grow…

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