Dry-curing olives (Part 1)

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.

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