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<pre>There are heaps in the archives. I would encourage everyone to prowl through
the archives on every subject concerning olives and it would free the ether a
bit. Last time I looked I think there were >10000 contributions all neatly
arranged by date/author etc with a search engine that can locate the most
obscure references desired. An absolute wealth of information gleaned from very
knowledgeable contributors over the past 4-5 years.

{Moderator comment ...
Absolutely spot on, Peter!! All new members, and those who have yet to look at
the archives should do so before asking their question. There are very few
topics that have not been canvassed in this forum at some time. John Attwood}

But jmygann, just for you. The simplest one is to immerse desired quantity in a
12.5% brine solution and leave untouched for 2 months. Depending on how hot
your area is it may be necessary to top up occasionally. Certain scum will form
but just wash it off. When cured, using your palate as the taste tester,
decant, wash in cold water and jar with your desired herbs, spices, oil, vinegar
.

Regards
Peter Caird
www.victorianolivegroves.com
AUSTRALIA

----- Original Message -----
From: jmygann
To: OliveOil@yahoogroups.com
Sent: Sunday, November 24, 2002 4:32 AM
Subject: [OliveOil] Brine curing ripe olives


Any recipes out there for brine curing ripe (black) olives ?



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Only 108 votes so far.... Where are you from?????
Vote: http://www.my3q.com/home/napm/6634.phtml
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