Curing the Fruits:
A vital 1st step as the soaking leaches the bitterness from the fruit.
Green Olives:
Ripe olives:
When using riper fruit, which are purple or black, layer them with coarse salt in large container. Leave for 5 to 6 days, pouring of any liquid that collects around the olives. Rinse well and soak for 3 days in cold water, changing the water each day.
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