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This is one of five possible methods for curing olives with. Curing olives draws out their bitterness. It is the first step in readying them to be used for Table Olives.

Olives are soaked in fresh water (e.g. no salt added, as is done for Brine-Cured Olives) for a month. The water is changed daily. This method is used mostly in the south of France. It doesn't change the taste of the olive as much as other methods such as brining them will do, but the olives won't store as well and for as long afterwards.

See Also:

Brine-Cured Olives, Dry-Cured Olives, Fresh-Water Cured Olives, Lye-Cured Olives, Table Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Black Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Greek Olives, Green Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives

Other entries for:

Preserves
Jams, Jelly, Mostarda di Cremona, Pickles