magic_glitter a thread of a step

hi, I apologize how I try to squueze so much in the short opprtunity on the computer... maybe actual mouth could be thought of as better lol.

okay, the crispness of the olive will correlate to a light but richly good flavor -- almost as if the bad taste component is evaporated. So, placing them in a colander or ventilated dish instead of keepin them in jar on arrival will help them finish that sun dried trueness the glass container might have interrupted.

however, complete marinating as compared to just having them left to humidify is a yum in between the wonderful crunch and somewhat soft. When I used to wild ferment milk with wrinkled items for organisms like rosehips or raisins added to the milk, this was one of my pleasures on the list/if I kept them limited. Yet I'd still wait for sureness of no pre moisture if wanting to liquify for a little ferment, so they aren't acidic as they are reported as such without being cured by natural change I guess. Although I love the "beaver grind" (crumble) to the pit as my daughter and I've described me with the dried ones, so I go direct rather than thinking of it as an ingredient to mix with anymore but as add on.

hope I paraphrased for it to be a help,
Carolyn