Was surprised to see the dry curing olive jar with moist salt and a fluid level.
Did all that fluid come from the olives? Or did water enter the jar from the atmosphere? It’s a mystery 🙂 guess I should’ve weighed the jar first!
As you can see they’re all wrinkly!! We tasted one, surprisingly no salty but still have a bitter taste and quite enjoyable but probably needs a bit longer to get more bitterness out.
Unlike any bought olive I have ever tasted!!
So I ran out of rock kosher salt and used a combo of the salt I have…
The pink bamboo salt (looks like brown sugar!) has an interesting taste, I am hoping it doesn’t affect the final product. Also some regular sea salt too.
Since they’re quite dehydrated, it barely needed a 1/3 jar of salt to cover.