For the full instructions, head here: [ Ссылка ]

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Curing olives in a salt brine :: each year, random street olive trees deliver me a bounty.

Four large trees grow on a suburban verge five minutes from my Tarntanya / Adelaide house and, come early autumn, they’re usually laden with fruit.

So I pick them and cure them, using a traditional Sicilian method.

First, they go into a cooler box to soak in rainwater, with the water changed daily for 12 days or more.

Then: into food-grade plastic buckets – plenty of businesses give these away for free – filled with a salty brine.

And that’s it.

They need a couple of months in the brine before eating, then keep for at least a year (often longer) in that same brine.

I'm written up a detailed blog post with all the steps for you — the link's above if you want to have a read.

It's actually really easy and a great habit to get into, considering olives grow abundantly in so many cities (they’re often considered an environmental weed), yet often go unpicked.

Why not go for a walk, find a tree in your neighbourhood and give it a go?

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