let's try "olive time"

                                                                                                                                                                                      Everyone is harvesting their olive crops, well her is my first ..my one and only olive tree..

 they look good on the branches, had to ask what the difference is between green and black ???i was told just a matter of ripeness???? not sure that is true !..

 here is the total of my harvesting , just as well because i am going to experiment with them now

 I read all i could find on internet about preparing the olives: beat them up with a wooden tool whilst on a wooden board: no metal to touch them; tick ok
Create a brine with tonne of course salt per small amount of water : tick ok
Then I have to add my bit (uncapable of following recipes)so herbes de provence, bay leaves, chilli (got to have chilli I am an addict) fresh thyme ...

 Was supposed to drain the salted water after a week, did that but did not like the taste of the olives, still too "bitter" so have re-salted them will taste each day now...

 shame they were not ready because i have already prepared the "infused"olive oil in which the olives will stand for one month and then be ready to eat; so basically they should be ready for Christmas

What is the oil infused with ?: tonnes of garlic, good lot of fresh ginger, chillies, thyme, fennel seeds, bay leaves and pepper : everything all chopped up finely

In a bowl submerge generously the mixture with neutral oil (what is neutral oil, have no idea so i used olive oil) warm the lot (i did it in microwave one minute at the time) do not boil, just hot enough for the oil to be infused , then let it go cold and pour over the olives which before hand need to be rinsed to rid of the salt

Problem is, the oil is ready but the olives are not !.....will let you know what happen but if anyone has some better recipes for preserving olives i would like to hear about it