Pick your ripe olives from the tree.
Collect all your ingredients.
Make the brine by adding 100ml salt to 1L of water.
Pore the brine into a container.
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.
Chop rosemary fine. (Optional)
Chop garlic fine. (Optional)
Add to olives.
- Red wine vinegar
- Olive oil
- Garlic (optional)
- Rosemary (optional)