Olives are going wild all over my neighborhood, and little did I know they would turn purple and go soft when they ripened. But I saw an old italian looking man going for them at the park and I decided he probably knows what he's doing so I followed suit.
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Slice into their juicy little sides to allow the brine to seep in more effectively.
Brine is heaps of salt and water.
They look like they're taking a bath.
Now you have to shake them around once a day and change the brine once a week until they're not bitter anymore. I'm making a checklist to remind whoever takes responsibility.
Good show. I remember looking at the olive trees in Athens and wondering what to do.
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