Today's pick
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.
What to do, what to do?
Commentaires sur Today's pick
- olivesas 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!
