Tommy Joe > wrote in news:d3af4dfa-602d-4e9c-8155-
:

>
> How do you do it?


http://www.sbs.com.au/food/recipe/51...es/search/true


http://www.sbs.com.au/food/recipe/200/Olive_pickling

http://www.sbs.com.au/food/recipe/51...es/search/true



and the easiest method.........


http://www.lifestylefood.com.au/reci...ve-schiacciate



Olive Schiacciate

You can do as many of these as your patience will allow. You need green
olives for this recipe, a mallet and a chopping board. I strongly urge you
to use gloves and an apron.

Ingredients

* 1 kg raw green olives
* 1 red chilli, finely chopped
* 5 cloves garlic, roughly chopped
* large pinch Murray river salt flakes
* extra virgin olive oil, enough to cover the jars you will use

Method

1. Place an olive on the board and hit it gently with the mallet, a
hammer, or a rolling pin, so that you can easily remove the stone. Do as
many as you like. Place your olives in fresh water and change that water
twice a day for eight days. On the eighth day they should be slightly
bitter, but not as much as a fresh olive. If they are too bitter for your
taste, continue to change the water until their taste suits you.
2. Drain them and spread them out on a cloth to absorb excess water.
3. Place olives in bowl and mix all ingredients together, except for
the olive oil. Place the olives in suitable jars and cover with oil. Apply
lid. These olives will keep for 2 – 3 months refrigerated.




--
Peter Lucas
Brisbane
Australia

First Law of Leftist Debate.......
The more you present a leftist with factual evidence
that is counter to his preconceived world view and the
more difficult it becomes for him to refute it without
losing face the chance of him calling you a racist, bigot,
homophobe approaches infinity.