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Re: Olives

   Date: Wed, 25 Jun 1997 03:01:46 -0400 (EDT)
   From: MrnLibn@aol.com

   One thing I have not heard mentioned, that I remember hearing many years at,
   I think, a California Mission, is that olives have to be soaked in an
   alkali,
   like lye, not just a saline brine.  This cuts the bitterness - which I did
   experience as a child and it was godawful.

It is definately not true.

Olives have to have the bitterness removed, as you know from experience.
But saline works just as well as lye.  I think it takes longer though.  Lye
is the method of choice for commerical olive producers, probably because it
is easier in bulk and with equipment.  It is definately not necessary.

I just posted several web site URL's with recipes for pickling olives.  One
is with lye and the rest are for saline treatments only (plain salt or
saltwater).

Cyndi

-- 
_______________________________________________________________________________
"There's nothing wrong with me.  Maybe there's                     Cyndi Norman
something wrong with the universe." (ST:TNG)                   cnorman@best.com
__________________________________________________ http://www.best.com/~cnorman
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