On the first weekend of December Deb and I went up to Paso Robles for an olive-curing seminar at Pasolivo taught by Bill Spencer (you may know his produce and his wife via Windrose Farms at various farmers’ markets). So for the past 2 ½ months I’ve had olives in a 5 gallon bucket in rotating batches of brine in the service porch. There has been lots of work and at one point I managed to spill some while draining them in the bathtub and ended up with about a cup of them down the drain (major pain!!). I’ve just jarred up the second to last batch 18 pints so far; about 6 or so to go) and they are marinating in refrigerator. Orange peel, bay leaves, garlic, chili, caraway and cumin. They’re fabulous and some are up for grabs. Even I (and I may have a higher olive capacity than almost anyone you know) can’t eat this many olives. Here are more photos of the weekend and the process: http://www.flickr.com/photos/13730887@N02/sets/72157629376670059/
If you’re interested in a jar give me a shout.