I love it when you can make a fermented version of something and make it even more healthy than it was to start with. So here is one of those recipes for you…
300g pitted olives (I use all my olives that don’t look too pretty)
2 – 4 garlic cloves, chopped
2 tbsp. olive oil
2 tbsp. kimchi, kraut or kefir juice
1 – 2 handfuls of capers (optional)
- Place all ingredients in a food processor and blend well, making sure to scrape the side of the processor.
- Once smooth and slightly runny, decant into a sterile jar (with at least 2cm’s gap at the top) and leave for 5 – 7 days. Enjoy
For more healthy hints, tips and recipes check out my books below…
Loving Yourself Inside & Out here.
Living a Life Less Toxic here.
Cleanse – The Holistic Detox Program for Mind, Body and Soul here.