Hmmm so I took my olives out of the shed today (I know, shed is not the best place for preserving) and washed them. They smell fine and taste OK. In the end I did two methods:
* Washed water method
* Brine cure method
A couple of comments. The washed water method worked fine but the olives are mushy and a bit crap. Taste fine but not so awesome.Might come out OK if I put them into a post brine pickle (vinegar and brine with some herbs?) never done a post cure.They had developed some mushrooms during the wash phase because I didnt change the water every day...so this method is not tollerant of my life style
The salt brined ones are better, crisp and nice. Good flavour and a little saltier. They had mushrooms growing on them when I took them out because I had a waterbag to hold them down which is a perfect place for mold to grow. Taste fine. No bad smells.
Anyway best description I have found is here:
http://ucanr.org/freepubs/docs/8267.pdf
* Washed water method
* Brine cure method
A couple of comments. The washed water method worked fine but the olives are mushy and a bit crap. Taste fine but not so awesome.Might come out OK if I put them into a post brine pickle (vinegar and brine with some herbs?) never done a post cure.They had developed some mushrooms during the wash phase because I didnt change the water every day...so this method is not tollerant of my life style
The salt brined ones are better, crisp and nice. Good flavour and a little saltier. They had mushrooms growing on them when I took them out because I had a waterbag to hold them down which is a perfect place for mold to grow. Taste fine. No bad smells.
Anyway best description I have found is here:
http://ucanr.org/freepubs/docs/8267.pdf
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