As we were walking back home, a neighbor stopped and remarked upon our cache. He stated that his brother frequently cured olives and that tasted great. Sadly though, he didn’t have any other information to share. I wish I had thought to get his telephone number.
We returned home and I looked online for recipes. To my surprise, most all of the recipes I encountered suggested picking them when they are green. Hmmm. So what do I do with those we’ve already picked? Fortunately I found this one, Greek-Style Ripe Olives. I thereby have the olives curing in a salt-water brine.
I was a little surprised, too, that many recipes require soaking the olives in Lye. As a Norwegian-American, I am not opposed to eating lye-cured food. I actually enjoy eating Lutefisk. However, I am not sure I want to actually prepare anything myself with Lye. I may leave that to others with more experience – or at least wait until they can show me – I am a hands-on learner after all.
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