Yes, time. Not thyme, but time.
Remember when I got some fresh green olives at the end of June? Normally they take 4 or 5 months of curing in brine to be really tasty and I thought maybe I'd found a shortcut?
Well, after a month the brine they are in tastes awesomely good, but the olives are still bitter and tough.
So I'll leave them in the brine for two more months and let you know at the end of August how they are, no worries.
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