“I soak them in water to desalt them”
I need to know all about that, please?
Not too much to it, CB. Just drain the overly salty water for a day or so, (change water with fresh if still too salty). Then place in desired jar. Add mostly good quality olive oil (ex. California Olive Ranch EVOO), and a little red wine vinegar and you are good to go!
Bon Appetit! : )
I forgot to add: After draining them and refilling with water, I usually refrigerate them. Not required but I just think it is safer.
I always keep them refrigerated, even when I am finished the process.
My mom never used to refrigerate them, but back in those days, the olive oil was pure; between the oil and vinegar, they kept well.
Of course, they weren’t around for too long either, lol.