Now that you have bought Patlin Gardens’ olives, you should know something about their preparation prior to being sold at the Cygnet Market and my recommendation for the best way to serve them.
The olives have been naturally fermented in a pure salt brine for three months. This makes them quite salty. After purchase, Pat recommends that the olives be covered in fresh water, and they will happily live in your fridge for at least two to three weeks.
To serve the olives I use the following process:
Drain half a cup of olives. Place olives in a serving bowl with a good drizzle of Patlin Gardens Olive Oil. Sprinkle half a teaspoon of Ras El Hanout (a Moroccan spice mix) and a good pinch of dried oregano (or other fresh or dried herbs to taste). Add garlic to taste.
For something different, try adding crushed Lemon Myrtle leaf, for a citrus zing.