I forgot to update you guys about the olives I cured a while ago using Hank Shaw's method. I switched the last brine with a slightly saltier brine that made an egg could float and added rosemary, citrus peel, garlic, and peppercorns...
They're awesome! The wife likes them in salads, with a nice anti-pasta, or just by themselves with cheese and crackers. Super easy, but it just takes time.
Thanks for reading,
How I cured these olives:
Check out Hanks site: