1. After picking the olives, make a cut in each one. (Don’t wait till they are dark and soft they are for the Sun Olives recipe.)
2. Wash them and put them in water. Now change the water twice a day.
3. After a week or so I start tasting the olives, as soon as they taste good it is time to prevent them from going off. For example by putting them in a brine (salty water) or in olive oil with some herbs, like oregano or thyme.
Olives are not edible straight off the tree.
Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized.
I prefer to do it with water and keep them raw.
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This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!