Loading

Similar Content to: Dry

Dry Cured Olive
3 of 20
not yet rated
Generally a black olive that has been salt-cured by storing it in salt from one to several months, resulting in a wrinkled flesh. The intent of curing is to remove the bitterness of the olive that makes it inedible prior to curing.
Share this!
Facebook
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com