Dry cure olives 3 weeks later 

13 Nov

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. 

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