Have you ever wondered how to cure and preserve your own olives? There are multiple ways to remove the bitterness from olives to make them edible: lye cure, dry salt cure, water cure, brine cure and fermented. In this class, UC Master Food Preservers will explain the differences between the curing methods and demonstrate the start of several processes. They’ll also demonstrate several long-term preservation techniques of canning, freezing, and drying cured olives so you can enjoy them throughout the year.

Pre-registration encouraged, walk-ins welcome.

Fee: $5 at the door

Register here