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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.
Lime is actually used now instead of Lye to cure olives. The olives are soaked in water to which Lime has been added, then washed repeatedly afterwards. They are usually brined afterwards for a short while to help the taste.
Curing in lye is faster and more cost-efficient than curing olives in brine, but because it leeches a lot of the flavour out, it also produces the least flavourful result. Some feel as well that a slight chemical taste is left behind.
History
The Romans who invented curing olives with lye. They obtained lye from wood ashes.
Also called:  Olive sotto ranno (Italian)
See Also
Brine-Cured Olives, Dry-Cured Olives, Fresh-Water Cured Olives, Limes, Oil-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, Fresh-Water Cured Olives, Greek Olives, Green Olives, Italian 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
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