The olives have been curring for six weeks, now since we harvested them. We tested the ones being cured in water and the result was "bitter and watery." The salt cured olives were just "bitter". We dumped the water cured olives since I figure adding more water to something that is watery was a loss cause. I put the salt cured back into cure for another week and we'll try them again.
I still am not sure what type of olives these are. They were completely black on the tree and have now turned a more pinkish purple after curing. And, both the water and salt cured looked identical, so I don't think it was the method that affected the color. I'm thinking it's either Mission, Lucaca or Santa Caterina. It's now safe to say, since I've typed that, it will end up being none of them. Onward!