In an insane move...I ordered 2 boxes (40# total) fresh olives from Chaffin Family Orchards. They'll be here tomorrow.
I'm so confused how I'm supposed to cure them. There seem to be several methods out there. I won't use lye but beyond that I really just need to find the easiest, low maintenance way to do it. I just don't have a lot of time to devote to this and I'm okay if it's one of those things where they have to sit a long time--just as long as the prep time and maintenance time is minimal. I do have buckets and 50# of sea salt ready to go
Yea, but not good experience. I made mine, cracked them and soaked them in water, changing it daily for ten days. Then fermented it in very salty water (heavy enough to float a raw egg, as per instructions) with some citric acid added.
Let them sit for a few months and they still taste bad.