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The natural bitterness in the olives is eliminated as the lye breaks the chemical bonds between the oleuropein phenol compound and sugars in the olives. We recommend you give this fast and popular method a try with at least a portion of your olives. You will have olives to eat in as little as 10 days, well before any edible olives can be had from the alternative methods.
Preparation Time: About 10 days.
Capacity: About 20 lbs or 5 gallons of olives per batch
Olive Curing with Lye - Quick Version of the Directions
This Home Olive Curing kit includes: