Colin from Wallan
Assistant Cook
I’m trying to cure my own green olives but after soaking in fresh water for 4 weeks they are still quite bitter.
The recipe I was following calls for fresh water, not salted water because they are green olives.
The olives have had the tips cut and they no longer float in the water or leave any sediment on the top of the water.
Does this mean they are ready for the bottling with olive oil or does the bitterness mean they need further soaking?
Thanks for your advice and help.
Cheers
Colin from Wallan
The recipe I was following calls for fresh water, not salted water because they are green olives.
The olives have had the tips cut and they no longer float in the water or leave any sediment on the top of the water.
Does this mean they are ready for the bottling with olive oil or does the bitterness mean they need further soaking?
Thanks for your advice and help.
Cheers
Colin from Wallan