[Sca-cooks] olive curing

Robin Carroll-Mann rcarrollmann at gmail.com
Tue Jan 3 16:02:33 PST 2012

On Tue, Jan 3, 2012 at 6:43 PM, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
> However, I don't think I've seen much on what it takes to turn fresh olives
> into something edible. Did you just let the fresh olives sit in salt?

Thank you for reminding me that I want to return to translating the
short section of the 16th c. "Obra de Agricultura" that deals with
curing olives.

Brighid ni Chiarain

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