@mascara.and.mud: Green olives, village style 🫒 Slice each olive 3 times around the sides, then place in water. Change the water daily for 7–10 days (longer if still bitter). Brine: 👉 100g salt per 1L water 👉 150–250ml vinegar per 10L water (to your taste) Mix until salt fully dissolves. Old school test — drop in a fresh egg. If it floats with about a 10c piece showing, you’re spot on. Add olives to the brine and leave for about a month. Then jar them up — I re-brined mine with fresh brine (optional) 🫒 Kept some plain, and flavoured others with red wine vinegar (5%), fresh herbs, peppercorns + garlic. Seal them up — even vacuum seal mason jars if you’ve got one, or use traditional lids. Just don’t forget to top up with olive oil before sealing shut. Now we wait 🔥 #MascaraAndMud #OliveSeason #PreserveTheHarvest

Mascara and Mud

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Sunday 24 May 2026 07:30:00 GMT