I demonstrate the simple water curing method for olives I foraged for. A lot of people won’t eat salt, so this is a healthier alternative to eating traditional olives. They’ll be ready sooner if you change the water twice a day, but if you’re lazy then change it once a day and add a couple of weeks to the curing time.

An even better method – If you have access to a running stream, you can just put the olives in a net or a cotton sack and submerge them. Leave them underwater for a few days, and they’ll be ready to eat in record time. If you can’t do without the salty taste, you could also sink them in the sea instead of a freshwater stream.