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| Buza olive, Rovinj Croatia |
After successfully fermenting olives to get
ride of the bitter taste last year to make them edible, without the need to use heavy salting method, I picked a lot of olives this year to repeat the process.
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| mature Bianccera olives |
There are the green
Buje type that I tried last year, also picked mature black Bianiccera olives to
taste the difference.
5% brine
1/2 cup vinegar for 3 L container
6 months
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