Here is a link for curing large green olives without using salt:
IELink

$50 could have bought you a whopping 5kg of Thai durian flesh... mmm.
$50 could have also bought you 16kg of Australian persimmon 'Hychia/Hachiya'...mmmm.

What exactly is it about CHOICE  that is like what a primary school student would describe as poo-poo?

Rhinitis Radio Report and Dark Circles : http://www.abc.net.au/rn/healthreport/stories/2008/2208221.htm

eve: I wonder why you think that inquiries from me and quotes from KittyK is an attack,be nice...

You should ask yourself that question.
Take this following advice!!

I cant understand how to do it , so can you explain again how to do it?

Best Astringent Persimmon variety is called ' Hachiya/Hychia' and is anyone interested in where to buy these now and until August 1?
If you like eating a fresh date like ' Medjool' then you will like the ' Hachiya' even more because Hachiya is even sweeter and tastier .Hachiya/Hychia is even better than ' Durian' .
Hachiya/Hychia is ,at this week's price,about $16 for a 5.5kg tray of really soft ripe fruit.
Do you want to taste the best of the ' Food of the Gods'?

Content deleted. Not playing nice.

CHOICE did a misleading article on what subject?

It took 14 days for the green olives and it might take a lot less for the black olives.
Especially soft black olives?
Black olives might not need any cuts or only one cut.
Mmmm... might be worth it to get that 10-15 kilo box of black olives for the $40 and guts myself with fatty olives.
Black might taste better than green.

Vary the quantity : Just put as many olives that you want into a container and then cover it with ,preferably pure filtered , water.
And just make sure the container is always open or mould might grow if it is closed.
At any time during the 14 days just taste a small piece of olive to see if the astringency has gone.
Or just do the taste tests between 10 and 14 days.

I just succeeded in putting about 5 olives in a cup of water ,then putting new water in the cup every day for 14 days... and then the olives tasted delicious.
First just make 4 cuts in each olive and make the 4 cuts lengthwise , not crosswise.
So the cuts are made at about 4 evenly spaced distances around the olive eg if you look at the end of the olive as a clock then the cuts would be at 12 oclock ,3 oclock,6 oclock and 9 oclock.
The lengthwise cuts dont have to be 100% along the olive ,so just quickly push the knife in till it hits the seed inside.
Because the cuts just expose the inner flesh to the water so that the astringency can come out.
It is worth it to taste olives with no salt and to DIY.

Rawgasm : Do you only pay $50 rent a week?
                 What fruit is in your photo,is it mango or durian ( dried or fresh)?
                 There is an article on the net where a plane ,in australia ,was stopped and searched for a few hours because a durian was in baggage in the storage of the plane.
Hopefully you left a durian shell/husk under the train seat so that Ozzies could have long term enjoyment of the aroma from the best fruit.