Hi Frank,

Sorry for the late reply. I don’t heat it up too much, just enough to dissolve the salt. I do use it warm and it seems fine.

Hope this helps,
Grace-yi

Hi Grace, when you heat up the brine and dissolve the salt do you cool the brine before you add it to the jars with the olives

Hi Cottage dream,

there are many ways to leech the bitterness out. The way I do it saves time and water. what happened to your 1st batch?

if your 2nd batch is looking and tasting fine but just bitter, it should be ok to try my recipe. Perhaps not for as long though. Taste it every few days to see if you like the taste.

also seal the top with oil to try stopping it going bad.

Hope that helps,
Grace-yi

Hi Bennett,

Hmm.. I think you can still save it by soaking them in water and replacing the water daily till the olives are less salty.

Or you could use the olives as a “salty” element in your cooking in replacement for salt:)

Hi Goldie, it is so that the brine can infuse inside faster and leech out the bitterness