Hello olive lovers
This is Leo Silvestri from Windsor Canada and I?m glade
to be here among olives and olive oil lovers.
I?m presently starting a new business concept in my area
that has to do with home curing California olives, the extra Virgin Olive Oil
is currently in the works and I?m waiting for the first 2008 olives
shipment to start this new venture.
For now we?ll concentrate on the Sevillano style only with
the two most common curing style (lye and salt and water curing methods )
In the meantime I would like to get some input from people
on this forum about the idea and as well as some personal recipes,
spices for the brine etc..
Any tip would be greatly appreciated. :-)
Thank you for your time.