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Olives are one of those foods that can range from simple to exotic—from a basic black with a vibrant green, from very mild to super salty. They will be eaten alone out of hand or incorporated into recipes
- The ultimate heart-healthy snack
- Improving blood circulation
- Having anti-inflammatory benefits
- Beneficial for your bones
- Improving brain health
- Helping to stay satisfied
- Reducing the risk of some cancers.
- Containing a considerable amount of Vitamin E
- Being a good source of iron, copper & calcium
- Containing high amount of sodium
- Protecting against osteoporosis and cancer.
How to Harvest
1. Place the olives into a large container and fill with fresh water until the olives are covered.
2. Change the water every day, for 10-12 days.
3. Drain the olives and place them in layers in an airtight container with lots of oregano, thickly sliced lemon, garlic to taste and sliced firm green chili.
4. Continue the layers until the container is full. Boil 5L of water with 500g of salt and leave to cool.
5. Pour the salted water over the olives etc. until they are well covered. Seal the container. Store in a cool place and keep the container sealed for 6-8 weeks for black olives, and 8-10 weeks for green olives.
6. Open and taste, if the olives are still bitter, leave them to cure for another week or so and test again.