My fabulous friend Heike came and picked olives with me ~ which in itself is awesome because I was just about to just let them sit on the tree. Funny, now I am wishing for more....
So we picked what we could reach, then Heike climbed on the tree and picked some more (brave woman that she is), we got about a bucket full.
Immediately after picking you have to wash the olives and start the curing process. In our case, we decided not to use lye, we are going with a more user friendly option: water ~ after you slit every single olive, you submerge them in water and rinse and change the water every day until most of the bitter compund is literally washed off. After about 20 days, you put them in the brine and wait a month for the flavor to develop.
I'll keep you posted....
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