Came the weekend and yes it was bottling day. The olives were rinsed in water, then patted dry. Then came the fun bit - putting them into clean, sterilised jars (you know the drill; wash in hot, soapy water then into a low oven to dry for 20 mins.) and covering with extra virgin olive oil. I can't wait to eat them!
|pour them into a colander to drain the brine off
|spooning the little darlings into their jars
|push them down under the oil
|topping off with the olive oil
|in they go!
Such a sense of satisfaction when you have jars of your own produce for the coming months. It was interesting to see how the olives became less green or brown and became more uniformly the same. Also quite amazing that even after 3.5 weeks of brining, they still retained an oily taste and scent. Such a brilliant little fruit!