Aw, yeah! It's time: Homemade Olives

Raw Olives, oh joy!

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:

1. Blather on about the greatness of home-cured olives and order freshies (you are here)
2. T’aint no lye: Curing olives without the nasties (hint: use water!)
3. Brining is the key to olive happiness. Oh, the places we’ll go!

Stay tuned. Olive curing happens tonight.
YUM!

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