I was planning to have a few guests for brunch this week, so I did a little olive taste test. The green olives are nice. The black olives are awful! My first reaction was good, then I got to the overly salty core, and I gagged. I attempted to fix them by stabbing them with a fork, soaking them in water for 24 hours, then drying them and putting them in fresh oil. I hope it works. Additionally, the front runners so far, in my opinion, are the oil cured olives with lavender. I can't wait to reuse my lavender infused oil when the olives are gone!
Also see P
art 4: Dry Cure.
Are the ones you gave me from that batch?
ReplyDeleteAre you thinking of posting a recipe for the lavender olives? That sounds really interesting.
ReplyDeleteYou can see me making lavendar olives in Part 4: Dry Cure. I just crushed home dried lavendar in the jar before adding the olives and olive oil.
ReplyDelete