I will discuss and demonstrate multiple methods of safe home curing olives using olives from green to fully black, ripe. The curing methods will include water cure, salt water cure, lye cure, dried salt cure, and lactose fermented. There will be a handout with recipes. We will discuss methods of preparation and also different flavorings and seasoning. If time allows I will also discuss olive oil. I had the first organic olive oil company in the 1980s. If you have your own olives, bring them for tastingand share your recipes. I will have several different types of olives for tasting.