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<pre>Many thanks Joao,
Your message about pickling the olives is very informative...I had
no idea that good bacterias are inoculated in the process.
If i put the olives in 30% saline solution, do you know how much of
this salt is absorved by the olive. I am looking for the healthy
benefits of the olive. I eat them in a daily basis and also i eat
good quantity of olive oil (with humus, labane, brokoli and salads).
We are in the spanish extremadura, near Valencia de Alcantara,
Marvao, Castello de Vide....in a small town called La Codosera..you
are welcome to visit.
--- In
OliveOil@yahoogroups.com, Joćo Correia <jorge_granja@y...>
wrote:
> The simplest way to pickle your olives by the natural fermentation
> method (also know by the greek method):
>
> * make a cut around the olives (from top to bottom) and put the
olives
> in water, changing the water every day in order to wash the bitter
> tasting polyphenols;
>
> * after this week the olives should be put in a saline solution
with
> 30% salt;
>
</pre>
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