I started another batch of olives. Third year, this time returning to the lovely little orbs purchased at the Tairwa Farms booth at the Ferry Plaza market. Call me a glutton for punishment.
This time, instead of doing the brine method, I am following the instructions that they’ve provided courtesy of Chef Whitney Gaunt. This involves salting the olives in a colander for at least a week. The salt is meant to leach the bitter alkaloids out. We’ll just see about that.