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Only ripe - dark purple, black or mostly colored - olives are suitable for this method of curing. Green olives are not soft enough for the dry salt method, and larger varieties can become too mushy. If there is not adequate airflow around the olives packed in salt they can become moldy.
Preparation Time: 4 - 7 weeks
Capacity: About 6 lbs olives
This Home Olive Curing kit includes: