Hello. I have recently started my first-ever batch of olives. According to the recipe I am using, I keep the cut/cracked olives soaking in water and change the water every day. I am nearing the end of my third week and will soon have to soak them in a saltwater solution followed by a vinegar solution. The thing I have noticed is that the olives are beginning to smell quite strong and that has me a little worried. Many of the olives are also getting mushy which is kind of a bummer. I have tried not to bruise them but I think it gets kind of tough since I have to drain them and then put them back in the bucket with water. I always pour water into the bucket before dumping the olives back in so that they can have a softer landing.
I've also noticed that all of the olives now sink to the bottom of the water whereas they used to float. I'm just hoping that this is all due to the "bad" stuff/bitterness being extracted from the olives and perhaps oil coming out of the olive has made them heavier than water.
I hope they come out well because I love olives and this has also been a lot of work. I would hate for all of it to be for naught.
Anyway, if anyone has experience with making olives and could perhaps aleviate my fears, that would be great.
Thanks.
