Get your grove on

Preserved olives

Ready in 2 hours plus 4-6 months’ curing time | Makes 2 litres | DF | GF

Preserving foraged or homegrown olives is a lot easier than it looks – just follow our step-by-step guide.

YOU’LL NEED

2-litre glass jar with plastic lid or plastic container with lid, sterilised
2-3 large bowls or sterilised buckets

INGREDIENTS

2kg fresh olives (see tips)
2 litres water
¾ cup white vinegar or lemon or lime juice
1 litre water
150ml apple cider vinegar or white vinegar Peppercorns or pickling spices
2 shallots or small onions, peeled, quartered
4 cloves New Zealand garlic, peeled
A few bayleaves
Fresh thyme leaves
Fresh chillies, halved or quartered, to taste
1 lemon or 2 limes, sliced
⅓ cup rock or sea salt (we used Himalayan rock salt)
½ cup extra virgin olive oil

Submerge fresh olives in a sink or large bucket