This being my first attempt ever at curing olives, I decided to start small.
Even the olives were small. Ultra-dinky.
Step one was easy enough: Wash them.
Step two was more tedious: Separate the greenies from the blackies.
The black olives are curing in nothing more than plain kosher salt. They'll get a stir in a couple of days, and then they'll continue in the salt for another month, with twice-a-week stirs.
The greenies bathed in a lye solution for about 16 hours (they cured faster than the guidelines say, because they're so small). Next they were rinsed in several changes of water for, I guess, about 10 hours. Finally they went into jars with a simple brine. I might toss in a clove of garlic too.
Meanwhile, what's Joe Lieberman up to? Sounds like he's considering defecting from the Democratic Party. Bye, Joe.