I have recently read about salting olives to make them edible, but what's your few on fermenting them?
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I have recently read about salting olives to make them edible, but what's your few on fermenting them?
There are many methods for making them edible and salting is one of them and a great one, especially if you are in the mood for something salty. It requires stirring them every day and I am not good in remembering this kind of things :)
Salt, citric acid and olive oil on top are the three ingredients that make it work in this recipe :)