You can do as many of these as your patience will allow. You need green olives for this recipe, a mallet and a chopping board. I strongly urge you to use gloves and an apron.


  • 1 kg raw green olives

  • 1 red chilli, finely chopped

  • 5 cloves garlic, roughly chopped

  • large pinch Murray river salt flakes

  • extra virgin olive oil, enough to cover the jars you will use


  • 1.

    Place an olive on the board and hit it gently with the mallet, a hammer, or a rolling pin, so that you can easily remove the stone. Do as many as you like. Place your olives in fresh water and change that water twice a day for eight days. On the eighth day they should be slightly bitter, but not as much as a fresh olive. If they are too bitter for your taste, continue to change the water until their taste suits you.

  • 2.

    Drain them and spread them out on a cloth to absorb excess water.

  • 3.

    Place olives in bowl and mix all ingredients together, except for the olive oil. Place the olives in suitable jars and cover with oil. Apply lid. These olives will keep for 2 – 3 months refrigerated.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 202kj
  • Fat Total 21g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 1945mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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