Is all the poison gone?

So my latest project is a fairly large batch of olives (well, large for one person to consume...I will definitely be giving a large amount of them away - Kim hates olives). It is amazing how such a bitter product (and lots of deathly lye) can transform into such a rich, buttery, and flavorful item. I've got about 2 days left until can enjoy them with some bread, sausage, and cheese and of course with a very good glass of wine.
In case you want to try a batch for yourself, I have included my recipe...enjoy.


Olive recipe for mission olives
- Olives are ready to pick when they start to have a purpley tinge to them.
- Slice olives long ways lightly…

Soak (no aluminum)
12 hours in lye solution - 4 tablespoons of lye in 1 gallon cold water (under 70 F). stir occasionally.
- Drain, and soak 8 more hours in fresh lye solution.
- Cut into a large olive - lye will change the flesh to a yellow-green, penetrating to the pit.
- If the lye has not penetrated to the pit, soak an additional 8 hours in a fresh lye solution.

Rinse
- Rinse in cold water
- Soak 6 hours in fresh, cold water.
- Change the water and soak 6 hours in fresh cold water, repeating four times a day for 4-8 days, or until there is no lye taste

Preservation
Add whatever spices, garlic, vegetables, or other additions to the marinade you desire to either of the following.
Brine cure l (storage for 2 weeks)
- Cover with salt brine - 6 tablespoons salt per gallon of water.
- Let stand 2 days.
- Refrigerate and use within 2 weeks.
Brine cure 2 (storage for 2-4 months)
- Cover with salt brine - 13 tablespoons salt per gallon of water.
- Store 1 week.
- Cover with fresh salt brine - 1 pound or 1 2/3 cups salt per gallon of water.
- Store in a cool place, preferably a refrigerator.
- Use within 2-4 months.
(Before eating, soak olives overnight to remove excess salt. Use within 3 days after soaking.)