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Olives et al Aussie
It really is an Australian recipe! Kalamata Olives cured in a sweet but tangy mix of vinegar, oil and brine. Very juicy and succulent with a nudge of chilli. All these olives are still marinating. The longer you keep them the better they will get! Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them! They don't need it - even when opened.
