Being driven by more mundane considerations, like whether the sun is shining and do I have a spare few hours to pick and prick my olives, I chose today to harvest my crop, which this year seems smaller and more affected my millerandage. . . It's a root day today, so presumably I would have been better served doing something with carrots and potatoes. . .Dcember 2010 - Post script - I usually use a 10% salt solution to pickle the olives (1 cup rock salt to 9 cups of water) - changing the water and salt mixture every few days until the olives have lost most of their bitterness. This takes a few weeks. The olives can then be left in the brine for several months - though there is a risk of various bacterial blooms while you are waiting. This year, I avoided this problem (of bacterial contamination) by adding 1 cup of home made red wine vinegar.
0 comments:
Post a Comment