The anticipation sets my little tastebugs atwitter. September is olive harvest month and I just got 40 (yes, 40) pounds of fresh green olives delivered to my doorstep. Saaaa-weeet! Bitter, actually, but we’ll fix that. Stay tuned for this three-part post:
- Blather on about the greatness of home-cured olives and order freshies (you are here)
- T’aint no lye: Curing olives without the nasties (hint: use water!)
- Brining is the key to olive happiness. Oh, the places we’ll go!
Stay tuned. Olive curing happens tonight.