I'd like to take a shot at brining my own olives.
Besides someone's tree, does anyone know of a good source for fresh olives (preferably East Bay)? I've never seen fresh ones at Berkeley Bowl, but maybe I was too busy giving someone a forearm shudder at the time.
Also, do California olive tree varieties produce sufficiently decent fruit to mimic European brined olives or will I just end up making olives that taste like "from a can, treated with lye and dyed" Mission olives?
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