2021 - Dry Cured Mission Olives

On Sunday, 1/31/2021, I picked our first handful of overripe mission olives from the back yard. Of course I forgot to get a photo of them somehow. The total was 1.3oz of large black olives. I decided to use the Dry salt curing method given how over ripe these are. Per the UC Davis Home Curing Olives recommendations I did the following:
Mixing ratio is 1lb pickling salt : 2lbs olives. so that is 1:2 salt:olives. And then cover w 1 inch of salt.
I decided to suspending them in a terrycloth pouch w the above salt ratio. Let stand at room temperature for a week Then dump out and back into the terrycloth and cover w another ?small amount of salt Repeat each week for a month to 6weeks Then rinse and store or eat

Next year I will pick them a little earlier and try one of the salt water brine cures.