In October 2015, I harvested around 4 gallons of Mission olives. Most of them I brine-cured.
The ripe olives I am dry-curing using just coarse kosher salt. Why not use regular salt? Because dry-cured olives are very salty and regular table-salt contains iodine (to prevent iodine deficiency) and too much of a good thing is bad.
I am dry-curing them for two months and then will marinate the olives before serving.
