Olives Make Me Happy...

A dozen or so unreach-ables at the top!

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.

Fresh picked olives! Black are considered 'ripe olives'

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. 

A couple weeks into soaking: they acquire their true olive color

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)

Bay leaf, garlic & peppercorn added for flavor

They will spend another month+ refrigerated in the brine.

Each jar is topped off with EVOO for a seal

Ta-dah! Swing by come November for a taste!