COOK’S NOTES

The cured olives in this recipe should be ready in 2 weeks and will keep for up to a year. You can add different flavourings to the marinated olives (Step C). Try sprigs of thyme, rosemary or dried oregano, strips of lemon or orange rind, bay leaves, peppercorns, sun-dried tomatoes or mustard seeds.

The amount of olive oil you need depends on the size and shape of the jars. Pack olives tightly into the jar, but be gentle to avoid bruising. Warn anyone eating these olives that they still contain the pits.