As someone who has eaten probably 50+ jars of Mezzetta's spanish queen olives and Trader Joe's lemon stuffed, this is probably ranked #1 for me now.
Perfectly salty and savory.
I should have bought more on sale.
First olive tree and first harvest. Are they supposed to be wrinkly like that? All the olives on the tree get dark spots unevenly?
I find that the first 5 or so are nice but then anything above that the taste just instantly becomes unbearably bitter and off-putting.
I used a YouTube video last year that involved a simple rinse, then prick skins, pack into jars, then cover with brine, slice of lemon and top with Olive oil then seal. No need to keep replacing brine. Worked a treat and they were beautiful after 3 or 4 months. Was trying to find recipe again to check brine concentration. Has anyone here gone down this path?