Cure Olives.

Part one. Brine Cured Olives. Just got them today!

Tune in again for non verbal instruction on how to cure olives, and what to do with them later. 

Brine Cured Olives. Part 2. Brine: 1 cup of salt per gallon of water. Score the olives, submarge in brine. Tune in again for more info.

Time to cure olives. Part 3. Change the brine weekly, even twice a week during the first month. Start tasting the olives for bitterness after a couple of months. They could be ready soon. 

It's been about 15 weeks, and so about 15 brine changes. Time to try an olive to see how it tastes. Still a little bit too bitter. I'm putting them in a fresh brine, and plan to taste again in a couple of weeks.

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