Today my creative space finds me in the kitchen. Yesterday a good friend off-loaded a huge bag of freshly picked green olives and last night I called my mother-in-law (who comes from southern Italy) and knows about how to preserve fresh produce. The process of turning fresh picked green olives into edible marinated table olives will take eight days. So day one is - smashing all the green olives (omit any black olives) to create an opening as in the latter stages it will be easier to remove the pip and cover with cold water which i will have to change twice a day for four days!
Take a look how divine the olives look!
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