Why do olives need to be cured especially in the awful salt. Can they be preserved in another way?
Curing removes bitter components that otherwise make an olive inedible. Curing can be done with water, lye or salt.
But once the olive is cured it must be preserved or it can develop dangerous bacteria such as botulism.
Drying, salting and vinegar are the basic ways foods have been preserved from spoiling for thousands of years. Freezing and irradiation are two newer but less used ways food can be preserved.
Submit a question to The Olive Oil Source!