Olives

The olives I picked from our tree a week or so ago. They've been soaking in spring water since then and now I've drained them, cut a slit in each one and mixed a lot of large-grained sea salt into them. In this shot they're just about to have the salt added. In a couple of weeks' time the salt will have drawn the bitterness from them and they'll be ready to store in olive oil until we're ready to eat them.

Veronica and I will be blip-meeting on the Costa Brava on Thursday - it would be nice if any other blippers in the area could join us.