Olive Curing

Submitted by bo on Sun, 11/21/2004 - 3:22pm. Farm Journal | Recipes

We got about 2.5 cups of olives from our tree.

After reading, I decided to water-cure the green olives (submerge them in clean water; change several times per day for 14 days or more until bitterness adequately reduced), and to brine-cure the ripe ones (submerge in brine made of 1 T sea salt per cup; stir once per week; ready in three months).