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(Sacramento, CA)
Wednesday, October 20, 2010

CURING OLIVES AT HOME

 Here is how Sacramento lobbyist Barry Broad cures fresh olives.

STEP 1

 Step 1

COLLECT OLIVES IN A WHEELBARROW. FILL WITH WATER FROM HOSE. REMOVE TWIGS, LEAVES AND DEBRIS BY HAND. RINSE AGAIN.

STEP 2

Step 2

SCOOP OLIVES WITH A LARGE STRAINER OUT OF WHEELBARROW. TRANSFER STRAINED OLIVES INTO A CLEAN PLASTIC PAIL. DO NOT USE METAL. YOU SHOULD BE ABLE TO FILL A 5-GALLON PAIL ABOUT TWO-THIRDS TO THREE-FOURTHS FULL.

STEP 3

Step 3

SET PAIL IN KITCHEN SINK. ADD ONE GALLON OF FRESH WATER FROM THE FAUCET. BARRY BROAD FILLS A QUART MASON JAR 4 TIMES.

STEP 4

Step 4

ADD ¼ CUP LYE. STIR WELL WITH A WOODEN SPOON. DON'T USE METAL.
LET OLIVES STAND OVERNIGHT. SOLUTION WILL TURN CRIMSON RED.

STEP 5

Step 5

NEXT DAY, POUR OUT RED WATER. TO OLIVES, ADD 1 GALLON MORE FRESH RUNNING WATER AND ¼ CUP LYE. STIR WELL. LET STAND OVERNIGHT.

CHANGE OUT WITH FRESH WATER ONCE A DAY FOR THREE DAYS, UNTIL THE SOLUTION RUNS CLEAR. FINALLY, FILL WITH 1 GALLON FRESH WATER. ADD ½ CUP FINE GRIND IODIZED TABLE SALT; STIR TO DISSOLVE.

STEP 6

Step 6

FILL JARS WITH OLIVES AND SOME LIQUID. CAP. STORE IN REFRIGERATOR. WILL KEEP A YEAR.

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