Tuesday, 24 September 2013


My olive trees have produced a lot of fruit this year and I always have the urge to harvest it. I tried this once, with the naive and romantic notion of picking the olives, putting them in some pretty jars and eating them when friends came round on a summer's evening .. I didn't know they had to be cured which is a laborious job of cutting a slit in each one, immersing them in water and changing the liquid every day for 6 days. After that they need to be stored in sterile jars in brine for 5 weeks, then drained and flavoured with lemon, garlic, herbs and stored in olive oil for two weeks. Then ... you can eat them. I threw the lot away after a few days as they looked foul, however I am tempted to have another go this year.. I'll let you know how I get on.
© 2013 nicky linzey


Cally said...

I love the layers and textures in this and I'll be interested to see how you get on with the real life olives too! I'm glad you got your mojo back :)

Marianna said...

Didn't know that. So the price of olives in the supermarket is quite justified considering the effort involved!

Amanda Dilworth said...

Really like your limited palette and subtle textures, very nice :)