It looks like magic, doesn’t it? A bunch of olives, suspended in
These are some olives we bought at the organic market (every 2nd and last sunday on the Vicolo della Moretta). I found them to be not cured enough, still too bitter, so decided to help a little bit. I know real olive curing involves natron-lye solution, but I am afraid of that. And since these are not totally uncured, but just need a little push, I decided saltwater would suffice. What do you think? Is salt enough? Should I change the water everyday?
Can you tell I have a new camera? Can you tell I am loving it? Because I do!