After picking your olives, create small holes in the lid of a 2L ice cream container lid.
Place olives into ice cream container and sprinkle 2 TBspn salt over.
Allow to sit overnight and in the morning, turn it upside down onto another ice cream tub to allow water to drain.
After a few hours repeat with 2 TBspn salt sprinkled over olives and allow to sit overnight.
Repeat this process of salting, sitting and draining over 10-12 days.
When olives turn blackish and wrinkled they are ready. Coat them in 1-2 TBspn olive oil mixed through them and then bottle them in clean dry bottles. I keep my salted olives in the fridge. They are a nice salty treat alongside a warm bread-and-dip meal, or can be used for cooking. You can add sprigs of rosemary to the bottles to lightly flavour your olives.
P.S. I have a suspicion that these salted olives will keep outside the fridge but like them too much to risk experimenting and spoiling them!
