On Friday, June 11, 2010 at 6:20:13 PM UTC-7, Tommy Joe wrote:
> How do you do it? I know the stuff is engrained in the olives.
> I've never had an olive made without salt. Never had one right from
> the tree, or one that has been cured some other way. I'm obviously
> not an olive expert although I know what I like. I used to buy mine
> cheap at an arab market that has since shut down. Now when I get them
> I use whole foods, $9 a pound. The ones I get are nice. I used to
> get the piccholines, but they don't have them anymore. But they're
> too salty. I tried soaking them in water multiple times but it didn't
> do a great job. Does anyone know another method, or some kind of
> secret to rinsing that gets out more salt. With me it's not an issue
> of health, I just don't like the taste. The arab ones had less salt,
> the small green ones. I'd rinse them multiple times anyway, then
> squeeze the juice of a lemon in along with some olive oil and crushed
> oregano and fresh minced garlic with water about halfway up. Very
> good. Anyway, any hints on the best ways for getting salt out of
> things, especially olives, would be appreciated. I wonder what an
> olive tastes like straight from the tree. I imagine not so good,
> otherwise how come we don't see them coming in that way?
>
> TJ

try soaking in steam distilled water over night then rinse and repeat. steam distilled water can do miracle's even if you drink it.