In Portugal, after harvest in the Winter, we cure olives in water and salt, sometimes some herbs. This produces a fermentation that allows for preserving olives

In Portugal, after harvest in the Winter, we cure olives in water and salt, sometimes some herbs. This produces a fermentation that allows for preserving olives for a whole year. Around Easter they'll be good. But before this, one needs to put them in water that is changed every now and then - this gets rid of the bitterness. If one wants them ready for Christmas, slicing them slightly is necessary to speed up the process. There are naturally black olives: the Galega variety is usually black, with shades of dark green. They're the best in my opinion, but only for eating. They have lower levels of oil than most varieties.