I harvested more of the olives today from the ancient olive trees in the Church yard. They are just tiny black olives but there is something special about using the produce from such beautiful old trees. Last year my granddaughter picked a large jar full. The instructions when she went home were to change the salt water weekly but I got side tracked and weeks had passed and they looked pretty mouldy so I threw them out.
This year I am using two methods that leave them in brine for 6 weeks or a couple of months and in one of them you don't wash them because you ferment them using their own bloom microbes.
I am getting faster at harvesting them too and after I have been picking them for 15 minutes or so
the birds must figure that because I am picking the fruit I must be one of them and they come back into the tree and sing to me.