has anyone cured their own olives ?
we were offered the chance to go and pick some black olives & now have a large salad bowl with 1.8 kg of black olives sitting in coarse salt
within the next 7 days, i'm going to have to taste the olives to see if the bitterness has gone, rinse them, then cover them with oil and probably herbs (thyme, ....)
it's the first time i'm doing this, would anyone had useful hints-advice on the process ? TIA.