44 A feast of flavour Olives Method l Wash olives and remove the pits with the olive pitter. l Immerse olives in water for 3-4 days to wash away their bitter taste. Add a little bit of lemon juice each time you change the water. l Dissolve the pickling lime in a bowl with water and immerse the olives in it for 3 hours. Rinse thoroughly. l Boil the olives for 1-2 minutes, strain and immerse and leave them in cold water with lemon juice (lemonade) for two hours to become crispy. l Strain the olives, mix water with sugar, add the olives, cloves and cinnamon and boil for 3-4 minutes. l The next day re-boil the preserve over high heat until it sets properly. Just before reaching setting point, add a tablespoon of lemon juice and boil for a minute or two. l Let the preserve cool, fill the jars, close and store. Ingredients 1 kg green olives 1 kg sugar 1 ½ glass of water ½ glass of pickling lime 50 ml of lemon juice (lemonade) a few cloves 1 cinnamon stick 1 tbsp of lemon juice
RkJQdWJsaXNoZXIy MTUzMzM1NQ==