30 mai 2006

Today's pick

img_03514

 

Sunshine in a jar - Hand picked olives in olive oil


These are the delightful olives I picked on Barbara’s olive trees. I cannot thank her enough. Being able to cure my own olives is such an exciting journey. I divided the olives in 2 batches: I used Barbara’s method to cure the 1st batch and I crushed the second batch with a brick. What a good way to get rid of your stress! Take a handful of olives and bang! Hit them hard with a brick wrapped in cloth. 

Crushing olives, breaks down the flesh and helps getting of bitter juices faster. The above olives have been crushed 3 weeks ago and are now bathing in olive oil and rosemary as per Barbara’s method. I have another lot in a brine made of vinegar, water and salt. I bought Maille red wine vinegar for the occasion. It is a French vinegar that has been aged in oak barrels.

It is too early to tell if they are any good yet.

The first batch I poked with a knife is still bitter to taste.

There are so many methods available in books and internet. It is hard to know which one to use. Assessing how long olives should be kept in brine is also tricky. I do not want my olives to taste bitter but leaving them for too long may result in getting rid of all the natural flavours.

What to do, what to do?

Hopefully, they’ll turn out nice – maybe not all of them but I should, statistically end up with at least one decent batch to nibble on. I will use the not so good ones in meat dishes. I am mouthwatering thinking about the yummy chicken tajines, veal marengo and duck casseroles. Heaven!

Posté par GiantSquid à 13:53 - - Commentaires [5] - Permalien [#]


Commentaires sur Today's pick

    That looks great!! I'm just about ready to start making jam. It's fun to do preserving--and I bet your olives turn out quite well!

    Posté par sher, 02 juin 2006 à 03:55 | | Répondre
  • Thank you. You are right it is so fascinating to start working with the raw material and see it evolving on a long period of time. I'll have a look at your site to find out what delicious jams you're preparing

    Posté par Céline, 02 juin 2006 à 13:18 | | Répondre
  • I look forward to trying them Celine.

    Posté par barbara, 04 juin 2006 à 22:23 | | Répondre
  • olives

    as we are suffering the heat here in Tuscany..
    and our olives won't be ready till December or January, let me share my recipe!

    I only use salt.. and use black olives, when they are fully ripe.

    Use kosher salt. or sea salt and layer with olives.
    Drain off all the liquid daily and they are ready when there is no more liquid.
    Rinse off the salt, let dry and rub with olive oil.

    They keep well in a jar, you can also season them with herbs and oil.
    Enjoy!

    Posté par diva, 23 août 2006 à 03:39 | | Répondre
  • burberrysac

    En 1856, Thomas Burberry, un burberry sac
    drapier 21 années vieux apprenti, a ouvert son propre burberry soldes
    magasin à Basingstoke Hampshire en Angleterre. Ce fut l'apogée sac burberry
    de la période coloniale britannique. burberry hommeLes Anglais avaient longtemps.

    Posté par burberrysac, 06 mars 2012 à 20:01 | | Répondre
Nouveau commentaire