Olives destined for the table are picked while they are plump, firm, and just beginning to turn from green to yellow, as they are now. When the olives become soft and black, which will be in a month’s time, they will be harvested for oil.
Having selected the best of the olives, the next step is to make a slit in each one with a small, sharp knife. This is very important, as it draws out the bitterness. The olives are then covered with spring water, into which a handful of sea salt has been dissolved. After four days, the olives are drained and covered with a fresh solution of brine. This process has to be repeated at least four times, or until the bitterness has been removed. Some people preserve the olives in water, but I prefer to put them into jars, with plenty of peeled cloves of garlic, plus a bay leaf or two, and cover them with last year’s olive oil. After a few days, they are ready to eat. Prepared this way, olives keep well, retain their nutty flavour, and don’t become soggy.
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