How do we put our fruit-bearing olive tree to work?
How do we put our fruit-bearing olive tree to work? We live in California, and we have a tree that produces tiny green olives. We'd love to brine them and eat them. Any advice? Should we skip it for super market options?
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3 Comments:
I saw something on this on Good Eats (food network). Maybe you can look it up there. There are two ways to cure olives: brine or salt. I think it depends on the olive/how you want it to taste in the end. Anyway, you are lucky to have an olive tree - I think it would be worth researching this and producing tons and tons of olives. Good luck!
foodette at 2:02AM on 06/07/07
I had an olive tree in CA, too, and out of desperation over the stains they left on my patio when they ripened and fell, I asked my dad how to cure them. I no longer have the recipe (from an old California Extension Service pamphlet) but I remember we had to pick them while green, and used lye. I think this web site might be a grandchild of the old CA Extension Service (re: olive curing):
http://www.oliveoilsource.com/olive_recipes_.htm
Two more sites that offer info from the same era:
http://www.motherearthnews.com/Whole-Foods-and-Cooking/1976-01-01/Cure-Your-Own-Olives.aspx
http://www.sbolive.com/curing.asp
dksbook at 9:57AM on 06/07/07
Thanks so much for the advice and tips!
kathy in oakland at 10:31AM on 06/07/07