jane dough

The ones I get are too firm to crack raw and would just smash as you describe. When the olives are cured I rinse them well and smack them with a hammer to split them; they split nicely at that stage. Then, I season with olive oil and garlic and oregano a few hours before serving. I usually begin rinsing them the day before, and change the water several times. Good luck with yours; they are fun and satisfying to tackle.

I have cured my own olives a few times. I do not slit them. I simply wash them and clean them of stems, and pack them in sterilized jars with a hot brine that is only salt and water, no vinegar. It seemed like it took 2 or 3 months for them to be ready the first times, but last time, it took over 6 months. I open a jar, and rinse, taste. If it does not taste like an olive, rebrine, and back to the cellar. They change from very hard to medium-soft. This is the technique that I was taught by older Italians. I bought "Feast of the Olive" to learn other techniques, but have found none better. This is off the top of my head; I hope I am accurate.

I love cauliflower and prepare it many ways. I have roasted it before, loved it, but did not reach the level discussed here. Last night I tried it again. After reading this (long) thread, I used more patience, let it roast longer, and finally got it right. I let it get very brown edges, some crumbs on the edge of being burnt. It is remarkable. Toasted, flavorful, amazing. Glad I tried it, yet again. Thanks for the good info!