Even though we have such a small crop this year I’m still curing the olives and hoping they’ll be ready to eat by the end of the year. I’ve soaked them in spring water for a few days, changing the water every day, and now they’re ready to be salted in a jar with herbs and coarse sea salt. I’ll stir them once in a while and drain off any liquid but otherwise leave them alone in a jar covered with a cloth until I can tell by tasting them that they are no longer bitter.
curing olives
I’ll be away for a few days but I’ll be back in time to stir the olives and catch up with blogs and comments.
olivesandartichokes 
Fabulous picture – envy
Te already look gorgeous – I´ll be doing mine when I get back from the UK. How long do they take this way?
Depending on how bitter they are to start with they take about a month to six weeks. I taste them to see how they’re getting on, then if they’re OK I rinse them and store them in oil until we want to eat them.
So pretty… hope they work out for you! Keep us “posted” so to speak, OK? Mmmmm…
Fantastic picture – I hope they turn out as good as they look 😉
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