It's nearly time to deal with this year's olive crop.
I picked half a bucketful a couple of weeks ago when they were half green.
Cut each one several times with the point of a sharp knife...yes each little olive!
That's why I didn't pick all the olives on the dozen or so trees covered with fruit, I'm a little
Then I bundled them into a bucket of fresh water.
Every day (it should be twice a day but I'm a little
This is last year's jarful. Still sitting in brine...they should be done by now.... did I tell you I've been a little
Really the brine thing is only meant to take a few weeks.
See the big mouldy fermented plug of olives on the top? That won't hurt them. It lifts off and goes into the compost.
After they have been pickled they get rinsed and packed into nice clean jars with the flavours of the minute. This batch is going to be garlic, toasted coriander seeds, fennel seeds and dried oregano. I'll put some lemon zest in too but will need to buy the lemon 'cos our lemon tree is in crisis care.
Fill the jar with equal measures of olive oil, cider vinegar and brine. Sit back and wait a few more weeks.
Make sure the jar is big enough to allow sampling. You might need to try a few each day after the first week, just to see how they are coming along of course. The best way to tell is with a glass of red, some cheese and crusty bread!
Now for the best bit. My MiL, the sweetest and best Italian nonna and cook in the world, who makes the most divine lasagne all from scratch, Yep! pasta, home made tomato sauce, home grown garlic, the works, rang me to ask for this recipe the other day!
How smug do you think I feel?
I have to thank my friend and neighbour Sherbert, who shared her recipe with me. Thanks Sherbie!