those of you who have successfully brine-cured black olives in the past, a few questions;
--when is the best time to harvest the olives?
--what is a good ratio for brine?
--if I'm getting moldy olives, does that mean my brine isn't strong enough?
--how long to do the brine?
--how large of a container to brine in?
--any cure to soggy texture?
--what is the best flavoring?
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