Many years ago in those faraway days of innocence, the first time I saw a "real" olive tree in Israel, I asked the owner if his olive tree produced green or black olives.
I honestly didn't know.
Now, with my own olive tree growing in the garden, I have for many years been bottling olives. Somehow they never quite achieve the right taste, and so I'm asking for advice here.
This is what I usually do:
Score and soak olives for 7 days (changing water each day)
Bottling in saturated salt solution with lots of lemon slices, peppercorns and various combinations of: garlic slices, fresh rosemary, thyme. I can't remember what else I've tried.
Sealing with olive oil and wax paper
Allowing to stand for at least a month.
The olives are small (not those big fat ones) and the family prefers them green because they go soft and mushy when they turn black.
Any ideas would be welcome before this years crop is ready for picking.