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Here you go, on olives


      Newsgroups: rec.food.recipes
      From: marple@cs.ubc.ca (Kirk Marple)
      Subject: Curing Olives
      Message-ID: <222a09INN2r5@cascade.cs.ubc.ca>
      Keywords: recipe curing olives
      Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
      References: <221g8nINNq3@srvr1.engin.umich.edu>
      Date: 14 Jul 1993 17:56:41 -0700


      Collect the olives as ripe as possible (late November in Greece). Slash or stamp each olive with the side of knife or
      board to make an opening, then soak in cold water in earthenware or glass containers for 10 days, changing
      the water daily. Soak in a brine solution for 24 hours, then wash off the brine and soak for 24 hours in vinegar. Drain.
      Store in jars in olive oil.
      This method will preserve olives indefinitely. (If sourer olives are
      preferred, add a little vinegar to the oil).



      Edie