Though they’re grown on the west coast, raw olives are rarely found at produce markets. This is because you can’t pop them raw like candy: they’re filled with a supremely bitter substance called ...
If you have access to fresh olives, this simple brining technique will leave them ready-to-eat in a matter of weeks. Instructions: Make a brine by dissolving 1/4 cup salt in 2 1/2 cups water. Place ...
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