Salted black olives

Salted black olives

Elies sfafidates
Title in Greek: 
Ελιές σταφιδωτές
Recipes Categories: 
Salted black olives
Preparation Time: 
2 weeks

1 kg (2 1/4 lb) black olives

100g (3 1/2 oz) sea salt

Cooking Time: 
Cooking Directions: 

- Mix fresh ripe black olives with sea salt in a bowl, allowing half cup (lOOg or 3 ½ oz) salt for every 9 cups (l kg or 2 ¼ lb) olives. 

- Put them into a woven bag and place it in a basket. 

- Put a weight on top of the bag and hang the basket in a cool place, such as a cellar. 

- Put a large bowl underneath to collect the juices. 

- Leave for 2 weeks, or until the olives are ready to eat.

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