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