Olives. Not so sure I could make those.
“Olives. Not so sure I could make those.”
Believe it or not, curing your own olives is supposed to be fairly easy, if time consuming. “Raw” olives are very bitter, and have to be leached of the bitter compounds. Many (probably most) brands of store-bought green and black olives are quick-leached using a lye solution (and multiple fresh water soakings afterwards, naturally). Home curing using brine or dry salt cure will do the trick, too, though. Just takes a lot longer, I am told.
Me, I’ll stick to buying them at the deli or something :-)