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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:
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.