The olives are coming along nicely. They are starting to become that drab, olive green we are all so familiary with, some of them are even turning quite dark - almost black. We tasted them last night, with salt, per Grandma Carbone's instructions. They are almost ready for the brine but still just a bit too bitter.
Purely out of curiosity, I visited the greatolives.com website this morning to see if any other varieties have become available and learned that the olive season ended officially last Friday. I'm so glad I didn't wait to order. Here is the official announcement: http://greatolives.com/fresh-olive-updates/
In looking over the recipes on the greatolives.com website today I learned that the ripe olives we are all most familiar with aren't ripe when they're cured either...hmm. If you have a chance, you might enjoy visiting their site. They carry a nice selection of cured olives, olive oils, pickles, etc. and there are curing recipes as well. With our order, they sent us a sample of oil cured olives. They were pitted and looked like extremely large raisins. They had a whole different flavor altogether than any other olive I've ever eaten, but we thought they were delicious!
I'll post again soon, once I've brined & sealed them.