Fresh olives are easy to cure. I first ran across them in Melbourne. My greengrocer gave me a recipe of sorts. Make up a strong brine, he said, add some herbs and spices, and cure until done. I did make a brine, which was easy. Added, oh, bay leaves, peppercorns, fennel seeds, and probably some other goodies. Then I simply tasted the olives until they were done. I think it took three or four weeks. I probably packed them in jars with some olive oil and garlic. They were smashing. Ive never see fresh olives in a market in the States alas. They certainly dont have them here in Tennessee. Heres a second recipe. Its from one of Ed Gobbis cookbooks, Pleasures of the Good Earth, and its for Shasta olives, although Im sure it would work with any fresh olives. Its a bit different in that you dont have to brine the olives. It makes a pint of olives Scald a one-pint jar. Put the olives, garlic, oregano, celery, and carrots in the jar so that the olives are tightly packed. Add the olive oil, vinegar, and pepper flakes. Cover loosely so the air can escape. After two weeks, tighten the cap. Allow the olives to rest for four to five weeks until the bitterness is gone. Theyll keep for four to five months, but whod want to wait that long? Posted to FOODWINE Digest 23 October 96 Date: Thu, 24 Oct 1996 07:34:09 -0500 From: "David L. Rados"