In part 2 of this series I’m dealing with brine cured olives.
If you want to read about water-curing olives, then go my previous post here.
This takes the longest of all the methods, but is also the easiest. The lack of contact time is a huge bonus for me, and although the months, and months, and months of waiting seem impossible at the start, if you hide them in the back of the pantry you’ll forget they’re there! Until, one day, you remember, and it feels as if someone’s given you a super special yummy gift! And if you do this every year, you’ll always have a supply of these little treats to hand anyway, so it won’t matter that the new batch can’t be touched!
Brine curing relies on a natural fermentation process. Basically, you put the freshly picked olives in an acidified brine solution which creates a selective environment Continue reading