Method: Here either Lime or Lye may be used. Whatever your choice, first the olives are soaked in water to which lime or lye has been added. After they are washed thoroughly, multiple times, they are soaked in brine.
Taste/Flavor:To some Lye is to harsh on the olive and draws out most of its flavor, so lime is preferable. Other's say that these olives taste like the lye they are cured in.
Region: This form of curing was developed by the Romans, who obtained lye from wood ashes.
Sources: All information can be found by clicking on the title.
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