Cured Olives: Harvested olives must be “cured” to remove the bitterness in order to make them palatable. The most common curing processes is to wash them every day for almost 3 weeks, then to boil water with salt and herbs and pour it on the olives when it is cold. they can be used straight from the jar as an appetizer, cooked with meat (carne alla cacciatora), with fish or in the pasta sauce.