An olive that may be referred to as a dry-cured olive and is most likely a black olive. It is cured by storing it in salt for a period of one to several months, during which time the flesh of the fruit becomes wrinkled. The Salt-Cured Olive may have more of a bitter taste and cannot be stored as long as brine-cured olives. The intent of curing is to remove the bitterness of the olive that makes it inedible prior to curing.
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