PRESERVING GREEN OLIVES IN THE CLASSICAL MEDITERRANEAN STYLE - THE METHOD MY GRANDMA TAUGHT ME

In this amazing episode it is October in Cyprus. The ancient olive groves are full of healthy and juicy fruits. Cypriots of all ages gather at the groves to pick the olives which are later prepared and preserved in brine. In this video you will learn about how we, the pure Mediterranean have been preserving green olives for thousands of years.

[@Nonama-w4x]

Christos, your method for curing the olives is unique, that is, breaking the olives.
I have never done this way. I always cure the olives in brine or dry in salt.
I see that you added salt to for your serving and also prepared a brine to store them. Very different way. I should try your recipe.
BTW, my olives, green or black are very bitter and not sour. Remember that there is difference between sour and biter. Like lemon is sour, but my olives are very biter.

[@christosion1999]

@@Nonama-w4x Thanks for your comment and thanks for pointing out the diffetence between bitter and sour.
I used the method that I learned from my grandmothers which I guess was popular from older times in Cyprus. There is a part in the video where I add brine. It is after I finish with the step where they were added in water to remove some of the bitterness.
Definitely, it would be a good idea not to add the extra salt before serving them since it is already a salty food