Olives in the raw are bitter, mostly inedible and not much to look at.  But cured olives are savory, rich tasting and full of color.  I remember growing up in Peru, my grandfather Pepe a man of the land and an amazing cook, would bring home sacks of dry black olives that he would cure and integrate into different dishes. A black olive and onion salsa was one of his recipes and a home staple that we served with bread, over rice and...