Olive time!  From tree-to-table is a two step process.  First, cure to remove the tannins, second, pickle and flavor to taste.

We are curing (brine method) about 6 gallons of organic olives.  As of today, we are 1/2 way through the 6 to 8 week cure process.  We propose a "pickling party", location TBD.  Pickling participants bring a few quart jars and the materials you want to use for your flavor profile.  Some wine may be involved and mixing of concoctions (for the olives of course).

If you want to host, it is guaranteed good times

:)