In article >,
Sqwertz > wrote:

> On Sun, 13 Jun 2010 18:05:42 -0700 (PDT), Tommy Joe wrote:
>
> > Sqwertz wrote:
> >> On Fri, 11 Jun 2010 18:20:13 -0700 (PDT), Tommy Joe wrote:
> >>
> >>> How do you do it?
> >>
> >> Replace all or some of the brine with water. Osmosis will take
> >> over and the unsalted water will replace the salt water in the
> >> olives.
> >>
> >> -sw
> >
> > Too tired and lazy at present to answer each post individually,
> > but want to thank everyone for the helpful responses. For you Sqewtz,
> > I have to ask though, how long does one soak the olives? I've soaked
> > olive and rinsed them multiple times with some positive effect, but
> > not enough to suit me.
>
> Let them soak for 4-6 hours possibly overnight, in twice the
> weight of water. Osmosis dictates that the salinity of the water
> outside the olives will be that of inside the olives. They will
> reach an equilibrium sooner the thinner the cell walls are (olives
> are pretty thin-celled).
>
> Washing and rinsing won't do much at all.
>
> -swsw

I frequently soak green salad olives to desalinate them. I let them
soak for a good 12 hours and often do it twice.
--
Peace! Om

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