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I got thyem at Russo's last year. I've gotten them at S and s before. The green ones take longer than the darker ones(riper). Soak them in salted water a few days. Then pack them with lemon, brine, vinegar and garlic. Add veges if you wish.
I'm not crazy about them. i used to make them for my uncle who loved them. -
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Arax in Watertown often has them as do green grocers in the north end. I tried home curing once and even after 2 months in brine they were not particularly tasty. What's your secret davebough?
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I had them shipped from California to Michigan last year and they were in fine shape.
http://www.greatolives.com/
dave -



