I have always loved olives, from when I was a little girl sucking big black ones off my fingertips to the huge array at delis. The best, though, are the ones that you cure yourself. It's the olive season now (October -November) the trees are laden with olives that are green and some that are black- when the tree mix is a little more green than black, it is time to pick...for oil and for curing. I've tried different methods of curing (like whacking each olive and soaking in water for 10 days) but since my olive guru told me about this method, it is the only way I cure my olives. Be prepared: the olive/brine will ferment and go through an "ugly" phase. Do not be daunted! Even when the top layer looks scary the olives will be OK if the brine is correct.

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