Preserved Olives
Ingredients
Directions
Gather green olives in September.
Soak olives in lye for several hours to remove bitterness.
Rinse olives and soak them in fresh water, changing the water frequently for two weeks.
Preserve olives in a mixture of coarse sea salt and water.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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