|A bag of fresh olives from the farmer's market arrived at my house on Sunday. Thanks, Lis and Louis!|
Louis says the first thing you do is to smash the green (unripe) olives to loosen the pit, then you put them in a bowl of water for at least an hour or two or up to 24 hours. Soaking in water will loosen the pit from the olive and you will be able to remove it much more easily. Then you change the water every day for about a week, until the olives turn brown. I know eventually you cover them in olive oil and stash them in the refrigerator. But that's Part Two. Or Three.
So here we go... Eat Sunday Dinner's first video-- Calabrian Olive Curing: Part One. (I really hope this works!)