Stefan Joest wrote:
> The trick is, to put the freshly harvested olives into a jar and firmly
> close it. The are conserved by their own ripening gas and can be stored
> over than one year with this method.
> I wonder, why commercial/organic olives always are conserved with oil
> or salt. It's simply not necessary!
> If anyone knows of a brand of such olives in the U.S. please let us know.
My best, Ellie