I must admit that I was not over enthusiastic about having an Olive tree, but now that it's there, I'm determined to process the fruits.
The tree is young, and the crop small, but I have consulted Signor Google (Olé) and he has given me a simple process to follow. This year is just an experiment, but even so I hope he's right.
Each individual Olive was given a whack with a kitchen hammer to break the skins (I'm sure people in Spain or Greece have a simple machine for this) then I put them all into a jar of cold water. This water must be changed every day for a week, and the glass jar thoroughly cleaned at each change. This, apparently takes away all the bitter juices.
The Olives will then be put into in a brine, consisting of water, salt and vinegar, and stored away somewhere cool.
I will let you know later how things went. Signor Google says it's all very easy; we'll see!