Re: a)virus b)olives

Liz:

Please use caution with the olive recipes.  Botulism is a real threat with 
home-made olives.  I used the lye-bath method one year to remove the tannins 
and then pickled the olives in a salt/vinegar solution.  They had to be 
rinsed in several changes of cold water before they could be seasoned to 
taste and eaten, and then they had to be refrigerated.  The University of 
California Cooperative Extension has a very informative booklet on olives, 
including precautions and recipes.

Kurt Mize
Stockton, California
USDA Zone
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