Oil cured olives:
Hi, I have some articles about this opic - I was sure it was from MGI homepage, but maybe not, if you have not found anything. You can try to google it. The one is "Olives Australia's Favourite Method" (no author mentioned). The other is "Pickling Peasant Style" by Lynne Chatterton, Umbria, Italy (Extracted from Australian Olive Grower, Issue 5, January 1998). Very interesting articles.
The recipie in the above mentioned article is:
1. Loosely pack the ripe black olives in clean jars with course salt (50% salt, 50% olives).
2. Shake the jars each day and turn them over (the jars will need to be placed on trays when they are upsidedown as some water will leak out).
3. Repeat for 7 or 10 days or until the salt is completely wet.
4. rinse off the salt and leave the olives to drain for 1-2 hours.
5. Pack the olives in canning jars with lots of olive oil and any of the optional ingredients (lemon, dried chillies, fresh or dried thyme, garlic cloves, peppercorns, bay leaves, fresh or dried rosemary).
6. Store jars in a cool dark place.
7. After one to two months open one jar and taste to see if they are ready. If not, leave a few weeks longer.