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Does anyone have a tried & true recipe for my olives next season, I did alright with my first batch but they were a little crunchy. Also is it possible to pit my own as this would help the brining process allot more I would expect.

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Did you pick green or ripe? Green will give crunchy fruit.

I have pickled 2 lots using bought green fruit. Recipe (or what I can remember of it) is supposed to be "authentic Grandma's" from whatever Greek island the fruiterer was from.

They're all different recipes and they are all 'authentic'.

Anyway, as best I can remember:

Wash sound fruit. Using a bottle and a board, hit the fruit until it is split. You may remove the pit at this stage.

Brine: I really don't remember how long, but several times for some days. Important to keep something on top to keep the fruit under the liquid. A plate with something heavy on it, e.g.

When that's done (taste test?) you can bottle into sterilised jars. Use Oregano, Garlic, thinly sliced Lemon and salt in layers. Bottled in fresh brine (?) with Olive oil added. Seal and store for a few weeks until ready. May last about 9 months.

You can use a knife to slit the fruit if the bottle method doesn't suit. Doubt any traditional people de-pit before brining.

Awesome, thanks Elaine that gives me a better idea of what to do next time.......they were all mostly ripe but some still with a green tinge, so that may be where I went wrong.

Whatever system you use to split the fruit, it does need splitting to help the tannins escape. The non-traditional commercial methods use some kinds of chemicals to leach out the bitterness but that is not a natural method.

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