DIY Olives

My Olives have now been sitting in salted water leaching their naturally bitter flavor and softening for a month. They are doing great. I expected them to take around 9 months to be fully edible, but after nervously tasting them I expect them to be done in around 1 or 2 months. One thing I noticed is the loss of color that is occurring. My prediction is that the salt in the water is having a reaction with the pigments in the olives. Purple fruits and vegetables contain a pigment called Betalaine. With the addition of an alkaline they become tender and dull in color. 


The promised recipe for home cured olives...
1 qt. ripe olives
room temperature water to cover
1/2 c kosher salt
place all in qt container mix and mix until majority of salt is gone. Cover container with a lid place upside down and leave untouched in room temperature until softened and no longer bitter. About 3 months (will update on exact time, once mine are finished)
Once done, drain olives and place in mason jars with flavorings. 

• 2 bay leaves
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon fennel seed
• 1/2 teaspoon dried thyme
• 6 tablespoons distilled white vinegar

This is only one recipe. Many spices, citrus, vinegars , and oils may be added.