[2]
Olives are disgusting straight off the tree. Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized. I prefer to do it with water and keep them raw.
Ingredients:
green olives
water
Preparation:
After picking the olives make a cut in each one. Don’t wait till they are dark and soft
they are for the Sun Olives [3] recipe. Wash them and put them in water. Now change the water twice a day. After a week or so
I start tasting the olives, as soon as they taste good it is time to prevent them from going off. For example by putting them in a brine (salty water) or in olive oil with some herbs, like oregano or thyme.
