Olives

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okra
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Re: Olives

Post: # 216108Post okra »

Alice Abbott wrote:These are two of the jars of olives I cured using lye. I must admit I was very wary (caustic soda would not be a food source of choice) but they have turned out beautifully - nutty, slightly fatty and luscious. We have 16 jars altogether plus half a bucket still being brine-cured.
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Hi Alice - Have a look at my website http://sites.google.com/site/cyprusgardener

You will find an alternative way to prepare green olives in the - How to Preserve and Your Produce section or you could try - In the Cypriot Recipes section - olive bread using your green olives

Best of luck - I love the things
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