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.
Didn’t get too many olives from my tree and last year I tried to cure in brine but it olives just went moldy which was unexpected as I put so much salt in it. So trying something different this year, just pure salt.
I have to check it in 3 weeks. The salt is supposed to turn sludgy and I can test the flavour for bitterness and resalt if needed. They’re supposed to go wrinkly and can be plumped up again with boiling (which removed the saltiness) or put in oil. I hope these make it that far!
My dragon fruit cactus flowered a couple of weeks ago and now I have what looks like a fruit….
I am hoping it will turn into this