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| A dozen or so unreach-ables at the top! |
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| THE tree |
...They truly do! Don't know what it is, but popping a couple of these guys puts a little pep in my step. Eight years ago when we planted a hypo-allergenic olive tree in our Arizona backyard, who would've thought that in year seven I would be standing under that supposed non-fruit producing tree, staring up at OLIVES!? As luck would have it, that same year I made a pilgrimage to Italy & Greece: pretty much the olive capitals of the world. It was here that I learned from an old Greek how a newbie like me can cure these little gems... cuz if you've ever stumbled upon a ripe olive tree, you know what I'm talking about. You can't just pick-and-eat like apples! They are steeped in
oleuropein, a bitter principle that needs to be leached out through the proper steps.
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| Fresh picked olives! Black are considered 'ripe olives' |
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| Washing & sorting black from green |
Catching this year's crop just in the knick of time, I picked, washed, cut, soaked, changed soaking water daily for a month, waited, jarred in brine, refrigerated and waited some more. Before they are ready for eating, it will be 2+ months since I began the lengthy, but worthwhile process.
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| A couple weeks into soaking: they acquire their true olive color |
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| Time for the brine: vinegar, kosher salt & water |
Five decades of gardening has earned my mom the title "Tomato Lady". I will keep you posted, but "Olive Lady" does have a nice ring to it :o)
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| Bay leaf, garlic & peppercorn added for flavor |
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| They will spend another month+ refrigerated in the brine. |
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| Each jar is topped off with EVOO for a seal |
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| Ta-dah! Swing by come November for a taste! |
