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Reply to "What is the best salty green olive?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Buy decent Castelvetranos. dump the brine. Make your own (lemon rind, good salt, water/wine, whatever flavor pairings match your meal) re-brine and wait a bit. You're welcome.[/quote] What’s the lifespan on that, assuming you stick it in the fridge after rebrining?[/quote] Months, if they last that long, assuming you're using the level of salt OP seems to be looking for (and not plucking them out of the jar w/ fingers).[/quote]
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