[Sca-cooks] olive curing

[Robin Carroll-Mann]

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