Last year I cured my kalamata olives by cutting a split in them and doing the Greek method with lots of salt....great result!
This year I tried a new method from another Greek friend where you do not have to split them, but create brine and leave for 8 weeks.
I have waited 8 weeks, and although they are still a bit bitter...some of them appear to have lost their firmness...and are a little soft.
What can I do to remove the water within the olives....I thought about putting them in straight salt overnighte to extract the fluid....would that work?
Please help me as I have had my best crop ever and would hate to find them useless.