Designed by igor_safonov

1. Notching each olive 2. Soak in water, the water changed every day for two weeks 3. After 14 days, drain the water and soak the olives in brine (100 gr. Salt per liter of water for every kilogram of olives). Leave on for two days. 4. Brine drained olives and soak in the marinade (1 chastuksusa to 4 parts water). Leave on for 2 days 5. Marinade drained olives pour olive oil and spices (such as rosemary, chilli, garlic, black pepper) fleur de sel caramel or: fennel seeds, rosemary, coriander, garlic and store in the fridge :) We have a season of olives fleur de sel caramel - pounds of fresh euros worth, and generally out of town so you can dial in :)
Mm-m! Oh-Oh! Want-want-want olives and collect in the case, and olive oil with spices! And someday most marinate olives and then slowly grind in the night in the morning, especially when you want something such.
Designed by igor_safonov