GOOD OLD BRINY

After harvesting your olives in late autumn, wash them thoroughly, then slit each olive to ensure the salt or salt solution penetrates. If opting for brine, add about a third of a cup of salt to one litre of warm water. Use a raw egg (still in its shell, of course) to test the brininess of your solution. If the egg floats, your solution is sufficiently salty – if not, the egg will sink.

Ensure all the olives are totally immersed in the brine – to do this, pack them in tightly and fill the jar to the brim with brine, then seal.

The curing time, usually a few weeks, will depend on the olives’ size, their ripeness and your liking for saltiness. Agitate the water every few days.

When the olives are ready, discard the liquid, which will be bitter, thanks to those glucosides. Place the olives in your preserving jars, filled with a fresh brine solution, olive oil or vinegar.

You should be able to store the olives for at least six months. Use your senses to check for freshness

– if your preserve seems off, discard it.