Dinor
the most common recipe is described in the following website

www.abc.net.au/wa/stories/s1371581.htm

have a look please!

We don't normally add spicies here.
Also attencion al cracking of the olives. It will allow them get the bitter taste out faster
Buon sucesso

Amato
Once again many thanks. I have asked my Spanish neighbors and every one of them have a different method saying theirs is the best. They all basically crack them, changes of brine and finally add thyme and Fennel and oranges and lemons at the end of the process. I will follow this process and let you know how they turn out.
Saludos
Dinor

Yeh... it sounds interesting!!
let me know if it succeeds.

Saludos amicos

The brine should be strong enough to float a fresh egg. Also add at the end peeled cloves of garlic and slices of red peppers.

Hey guys,
My olives are great! I have just sampled some with some friends and all agreed how good they tasted. I wasnt sure I had left them long enough to marinate but they are good. I will make much more next year. Thanks to everyone who gave me advice.
Dinor

BUON APETITE!!!!!!!

IT SOUNDS DELICIOUS

So many different ways, as you say. A friend just brought a big bag of ripe olives from Iznik, and I'm doing them their way - we slit them in three places (using a sharp knife to avoid bruising), soaked them in fresh water for about a week, changing the water morning and night, then packed them in brine (using the egg method for measuring saltiness), and a teaspoon of citric acid for each 2 liters of water. So far they seem to be coming along really nicely.

From Jim Mosotto's Pickled Olives recipe I understand that he runs courses in Pickling Olives.
How can I get more iformation out more these about courses in Pickling Olives....
where and when does he have the classes.