Alcademics

On a tip from a friend, I went to a produce market in Berkeley where they still had some. But oh they were sad little wilty dry olives. The black ones almost looked like raisins, so I bought some green ones instead. I didn't want to wait a whole year to try this experiment again, even if I don't have high hopes for these.

There are a few ways to cure olives. One is to use lye, which is a dangerous chemical. As I can't even use my oven without burning myself, lye just wasn't an option.

The other way is to simply use salt and water. I followed directions from Karen Solomon's book. 

You slice each olive on one side, cover them with brine, weigh them down with a plate so that they're submerged, and check in on your olives every week for three to six weeks, getting rid of the scum that forms on top of them. 

So that's where I'm at, dear readers, waiting for my olives to cure. Check back for the next exciting installment of this olive brining adventure!