Hi everyone.
Hoping to get some advice please.
I did an olive curing workshop where we used a salt brine. The olives were curing for over six months in the salt brine, and as per the instructions, I have now added some aromatics and they are in the final stage. But, using only salt in the brine has made them, well, ridiculously salty! I am thinking along the lines of giving them a stint in a vinegar/pickling type brine with aromatics to lessen the saltiness and "up" the flavour, but not sure exactly what vinegar to use, what (if anything) to combine it with, and what ratio to use..... Can anyone give me some advice?
So far, based on some research I have been doing, I have a 2:5:40 ratio of salt:vinegar:water, which is to be shelved for a week.
Does this sound OK?
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