Gourmet Recipes for people who need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant!
I have been asked by many of my friends who have tasted my home grown and preserved Olives to share my recipe.
I finally have the time to share while in lockdown on Bruny Island due to the Corona Virus.
So here I go…..
Once you have picked your Olives, usually in late Autumn or Early Winter. You will need to wash them then soak them in cold water in a clean food grade bucket.
The olives will need to have the water changed once a day for a week. You will then need to place them in a Brine.
To make the brine you will need to add 100 grams of salt to each liter of water and stir until the salt has dissolved.
Pour the brine over the olives and weigh down with a few plates to keep the olives below the brine then cover your bucket of olives with a lid. It is not unusual for some scum to develop on top of the brine. This is ok, just remove it with a sieve when this happens.
The Olives will need to stay in the brine for 6 weeks.
You will need to sterilize your bottling jars and lids before placing the olives in them.
Next you need to prepare the preserving marinade.
In a heavy based saucepan place the following ingredients and bring to the boil.
While the brine is heating up fill the glass jars with the olives.
I like to add a pinch of chilli flakes some fresh oregano and a few slices of garlic and a fresh bay leaf. (If you are FODMAP sensitive person leave out the garlic).
Once the brine has boiled allow to cool for 10 minutes pour the liquid over the olives. Top with good quality olive oil (for FODMAP friendly you can use Garlic Oil).
Place the lids tightly on the jars and store in a cool dark place. Keep for 2 weeks before eating.