To rinse the olives or not to rinse?
I'm going to make Maurizio's green olive and herb sourdough soon. In his recipe, he rinses the olives before adding them to the dough. I was somewhat surprised by this. I have put olives in bread before, but have never rinsed them. I do usually reduce the salt by 1/2% to compensate for the brine. I was actually thinking of adding a couple of mL of brine to the water for extra flavor. Call it a "dirty" sourdough. :D
What are folks thoughts on this issue? (Not looking to dunk on Maurizio. I think he has some great recipes and has provided a lot of good information for the home baker.)