Ελιές με Αλάτι και ξινό How to make eddible olives

Για 1,5 λίτρο νερό βάζουμε 100 γραμμάρια αλάτι και 25 γραμμάρια ξινό, και έχουμε την άλμη τις ελιές αφού τις σχίσουμε λίγο, τις βάζουμε σε νερό και αλλάζουμε το νερό πρωί και βράδυ για 10 η περισσότερες μέρες ανάλογα την γεύση που θέλουμε
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Have you ever wondered why we can't find fresh olives on the suprer market?
Fresh like.....right out of the tree, like any other fruit!
It's because when they are harvested, olives are so bitter that you can't realy eat them. That's because they contain a chemical called "oleuropein".
"The term oleuropein is derived from the botanical name of the olive tree, Olea europaea.
Because of its bitter taste, oleuropein must be completely removed or decomposed to make olives edible. During processing of bitter and inedible green olives for consumption as table olives, oleuropein is removed from olives by immersion in lye"
(source: Wikipedia)
They need to go through a process to remove oleuropein and then put in salty brine.
And immersion in lye is not the only method of removing it. It can be done the old fashioned way, by immersing the olives in good old tap water and changing it twice a day.
Fist you'll need to cut the olives in order for the water to soak them and remove the bitterness. You just need to cut the flesh of the olive a couple of times to make cut lines and allow the water to enter the insides of the olive. This will help remove oleuropein faster.
Remember to wear gloves during this step, because cutting olives leaves oil traces on your fingers, turning them black. And it takes quite some time to remove.
After you cut them, put them in a container and fill it with tap water, which you 'll have to change twice a day. After about 2 weeks, the bitterness is almost gone.
You can taste them to see if they are cured or not, according to your liking.
Then you can make the brine to keep them in.