Weeks ago I picked olives in the Community Food Garden of the Royal Tasmanian Botanical Gardens (RTBG). I brought a few home to see if I could prepare them for eating, following Coordinator Adam’s direction. Time has passed and today I have started the rinsing, washing, soaking off the excess salt process. I tasted one and while the outer coat is sweet and lovely, inside the olive is intensely salty. So I will be soaking them in fresh water and changing that frequently for the next few days. I will keep you posted on the success or otherwise of this endeavour.

Salt laden waterRinsingSoaking in fresh water