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Twenty days in a brine that was changed every other day. Read the recipe from the ABC site again, and decided to wing it. My usual method.
Mixed a big slurp of extra-virgin olive oil with a small slurp of raspberry vinegar. A good sprinkle of cracked black pepper, about 8 or so cloves of garlic roughly sliced. A generous handful of oregano straight from the garden, chopped but not finely. Shake all together. Pour over olives, put lid on and store on bench not in fridge.
Now to wait for a week and then devour them out in the courtyard with Mel Torme drifting out from the radiogram.
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