I demonstrate another water curing method with olives I foraged for. This method is harder work than the previous method I demonstrated, but the olives will be ready to eat much sooner.
A lot of people don’t eat salt, so this is a healthier alternative to eating traditional olives.
The more you change the water, the quicker they’ll cure. If you only change it once a week, it’ll take at least 4 weeks. If you’re changing it twice a day, they’ll be ready much sooner. You’ll notice the water will change colour to purple very quickly.
When the water begins to remain clear for a couple of days, taste an olive and see if they’re ready. It’s up to you how much to leech them. I personally leech until all the bitterness is gone, but some people like them slightly bitter.
Different sizes and varieties might have varying results. The shelf life of olives made using this method will be much shorter than with other methods, so refrigerate.
Update: 6 months later, and the olives are still good to eat, stored out of the fridge in a dark place.