any one here ever done that? I bought several pounds of olives from a grower and they were delivered about a month ago. I seperated out the mostly purple colored ones and put them in a little container and lots of kosher salt. I sliced each one with a knife and divided them into two batches. One coverd in fresh water and one covered in brine (hot water with as much salt as would dissolve in it.
So ok the fresh water one, I change out the water every day, a few of them are turnign a kind of olive green but most are still bright green. I have tasted them and they are not as astringent but are no where near edible. I am worried about mold, fungus, whatever, ruining them since I have had to scrub the container a couple of times when it was starting to look a little icky. Should I toss them out? Give up and dunk them in brine? Leave them?
Thae ones in brine have pretty much all turned an olive colored from the bright green. They are edible but pretty salty tasty and not really all that great. Are they ready to put into jars? Well they improve in taste?
The ones in salt only are going from purple to brown and don’t look really appetising. I rinsed the salt off of one and tasted it and didn’t really have a taste.
Did I do something wrong? any suggestions or helpful advice?