Hi, everyone! I just took the olives out of the brine. The green olives are really good and crisp with a tiny bit of bitterness. The greeks call these olives "tsakistes" because we pound them with a stone or a mallet to open them up a little before brining. The black ripe olives didn't turn out so well due to negligence on my part.
when I'd tasted them last week, they were a bit too salty so I soaked them in unsalted water. I forgot to check them earlier and they lost too much of their saltiness. Oh well, ...what to do. They're still edible and now at least I have olives to serve to people with high blood pressure
. Unfortunately, the olives are not from my trees. olive trees produce alot of olives every other year so this year I might not have enough to gather for oil. That's a shame because I don't like the store bought oils. If everything goes well next year,I'll have an abundance of olives.