Preparing Olives

EEk. I forgot my sister in law's birthday- a big no no, however I was forgiven and the typical family gathering took place and as usual the children took centre stage- wonderful.

As we left I was asked if I had enjoyed the last batch of olives as they had prepared them themselves. Looking very interested I was rushed off to the kitchen to look at the next batch in preparation. The green olives had been collected from trees near by and then one by one smashed between two rocks. Not smashed to a pulp but enough to split them. Apparently you can now buy a small device for 30-40€ which will split them. I imagine this is similar to a nut cracker or garlic crusher type rather than electric machine. The rocks worked well in the past and appear to still work.

Next the olives were placed in cold water for a week changing the water daily and then every other day.

At this point a lot of rules were thrown at me so as far as I can list...

Do not put them in a metal container ,plastic ( such as seen in the markets with a lid ) or glass.

Do not touch with your hands as this will contaminate and ruin the whole batch.

Do not mix olive types.

Do not tend to a batch if it is your time of the month ( this was very serious).

After 5-7 days the water was drained and four fingers of water added to the plastic bucket and then salt added.
A uncooked egg was also added which dropped to the bottom, when enough salt had been added the egg rose to the top.
The egg was removed and a head of garlic, laurel and rosemary were added ( other herbs and spices can also be used but these were the ingredients at hand at the time. )
The lid was replaced and the solution was left for another three days. After this taste tests would tell when the olives were ready but remember still not to touch with hands or a metal spoon.