olives

Dear Liz--
I'm a bit puzzled by your "feral" olives.  In Greece self-seeded olive
trees do not produce anything resembling edible fruit.
The methods I know for bypassing the water-changing ritual are for green
olives.  The reason for this is that the whole process takes much
longer--a year, as opposed to three months, and the green olives are
much less perishable than ripe ones which by the time the year is over
might be too mushy.
Anyway, if you want to try it with your least ripe olives, add one fifth
part vinegar to (egg-floating) brine, cover, and leave for a year.
I have never heard of the sea-soaking method.
For dry-curing, mix ripe olives with coarse sea-salt inside a basket or
plastic sieve and hang in a dark place over a basin to catch the
drippings.  Stir lightly by hand every week or so.  Taste after three
months.  If still too bitter leave for another month or so tasting as
you go.  When ready, rinse well, spread out to dry for twenty-four hours
or so, and pack in olive oil.  Serve with a srinkle of dried thyme.
Hope this is helpful
Cali Doxiadis
Nwe York and Corfu, Greece.
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