Recipe for Preparing Olives
This year we picked enough Halkidiki olives to fill nine 2.5 liter and two 1 liter containers of olives. I call these olives “little taters” because they’re so huge. Two people could share one olive and be full!
Two of the nine jars have sliced or slit olives, two have cracked (great stress reliever to crack them between two flat rocks), and the rest are whole olives. After changing water every day for one week, we prepared the brine (salamoura) this way:
1. In a 15 liter plastic barrel filled with water, we added two 500 grams bags of coarse salt and two large wooden soup spoons of limon du ju or citric acid powder. To fill these eleven jars, we made one and a half of this mixture.
2. To get this measurement, we tested with a fresh egg (Thank you, Magda and your chickens!). You’ve added enough salt when the fresh egg floats just to the top and only about a quarter-size area of the egg is exposed to the air. (Actually, we’ve been told a 1-euro coin size, but it’s about the size of a U.S. quarter.)
3. Empty out the last dose of fresh water and fill with the brine to just cover the little
4. Top off with about a 1/2 inch of olive oil to seal. Replace the lid and keep in a dark, cool location. The cracked olives will be ready to eat in just two months. The sliced and whole take a bit longer.