Olive's skin is hard

[Telana]

Hello All.

We send in our olives to be cured, but got it back uneatable...
The skin of the olive is hard...
Could we start the curement process again?
Would this help for the rubber skin and enhance flavour?
Or would the inside of the olives go mushy?

Any suggestions?

[Claude]

Hi Telana and welcome in our forums

Try to do the same process but first, gently crack the olives with a meat tenderizer like this one