SC - Olives

[Nanna Rögnvaldardóttir]

>From "Lost Arts" by Lynn Alley:
"To begin the brine processing, place your clean olives in cold water and
change the water each day for 10 days. Weigh the olives down with a plate so
they all stay submerged. No need to cover at this point. This will start
leaching the bitter glucosides out of the olives. Notice the changes in both
the color and the aroma of the olives. At the end of the 10-day period, you
can make a more permanent brine solution in which to continue the process.
Add 1 cup of noniodized salt to each gallon of water. Use enough of this
brine to cover the olives. Change this solution weekly for four weeks. At
the end of four weeks, transfer the olives to a weaker brine solution until
you are ready to use them. The solution should contain 1/2 cup of noniodized
salt to each gallon of water. Just how long it will take for your olives to
become edible, I cannot say. Mine seem to take about two or three months to
really develop a rich, olivey flavor."

Or, if you prefer lye:
"First you have to find lye that contains no aluminium. You must then
carefully mix the lye with water and soak the olives in the solution for
anywhere from 10 to 30 hours. You can see the flesh of the olive change
color as the lye solution penetrates to the pit of the olive. When the
solution has thoroughly penetrated the olive, you must then dispose of it in
some suitable manner and the olive must again be soaked in water, this time
to leach the lye out of them."

Nanna

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