If we have a good olive harvest, we generally fill these 25-litre containers when we mill the oil. They are a bit of a pain to clean but I’ve found a good method to ensure that they are ready for next year.
- Use an outside hose to rinse out as much oil and sediment possible.
- Bring inside.
- Fill the kettle and bring to the boil.
- Meanwhile, fill the container to the 1st line with cold water and some washing-up liquid.
- Put on the lid and shake well.
- Clean the outside of the container with washing-up liquid and a sponge.
- Empty.
- Rinse with cold water.
- Fill the container to the 5th line with hot water.
- Put on the lid and shake well.
- Leave until the kettle is ready and then undo the lid and empty.
- Pour the boiling water into the container.
- Shake well.
- The container will expand with the steam, so gently release the pressure by undoing the lid, covering it with a dishcloth.
- You will need to release the pressure about 5 times, shaking the container thoroughly after each time.
- Undo the lid and empty.
- Completely fill the container with cold water. Empty and make sure that the water runs clear. Continue rinsing with cold water if it doesn’t.
- Fill the container with a small amount of cold water and add a minute amount of sodium meta-bisulphate to sterilise.
- Replace the lid and leave until needed.