Tags
alderley edge, bramhall, cheadle, cheshire, chorlton, disley, england, food, Green and Black Olives, how to make olives, Izmir, manchester, marple, Mediterranean, mellor, New Mills, Olive harvester in Aegean, Olive Trees, Olives, turkish cuisine, turkish food, turkish kitchen, turkish kitchen secrets, united kingdom, urla, wimslow
Green olives start getting black so it is time to pick up them and soak them in water to remove the bitterness and will take approximately 10 days and water need to change every other day. When they ready then make salty brine with lemon salt and keep them in. Here are some pictures of black and green olives and also olive trees from Aegean in Urla Turkey.
Black and Green Olives
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olives in Water
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olives of Urla
Black and Green Olive Trees of Urla
Black and Green Olives of Urla
