We planted an olive tree a couple of years ago and this year it yielded it’s first olives. We are so excited, and decided we just had to preserve them. However the process of preserving olives is quite labour intensive where you soak your fresh olives in brine for a couple of weeks until most of the bitterness has been removed. However when I was in Israel a lady told me that the easiest way to preserve olives are to mix them with sea salt and store them in a jar in a dark cupboard for about three months! So hubby and I promptly decided to try out this experiment with a little garlic and rosemary twist of our own. I will report in three months on the taste of our cupboard olives!
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