My friend Kim cured olives last year and gave me a small jar. They were
fabulous! So, this year, when her fav middle eastern food store had 'raw' olives for sale, she picked up a bunch. About five Deschuties (co-workers at the Deschutes Brewpub in the Pearl) each got a couple pounds.
I'm curing mine three ways. One jar went straight into brine, one soaked in water for a week then went into brine and the third, well, it marinated in water for about two weeks.
Kim got the oli ves at Barber World F oo ds, a Middle Eastern market. They came with instructions:
Then another guy at work, Matt, found a large document from the State of California on curing olives. Here's the document.
-- One Month Later--
I'm ready to try the olives. Stay tuned for a follow-up.
