Olive update

By Tracy

Here are the olives from our tree, just over a month after picking. (See this earlier entry...)

They've been in brine which is changed daily, and they're almost ready for transferring to jars and eating.

The length of time you have to do this seems to vary depending on the olives, but there's no mistaking the change in taste. If it's too early, you can't wait to get the aftertaste out of your mouth!

If it's just right, or nearly, you can't resist the temptation to try another one before you put them back in the brine.

Only a few more days, by my reckoning.

Olives

By Tracy

Yesterday, we picked a tree's worth of olives -- the first time I have done this. Then in the evening I began the process of pickling them (salt, water, bucket, plate) which will take two weeks.

We plan to put in a large number of olive trees at Jam Tree Gully, in an area which was cleared by previous occupants. So I hope to be picking and pickling many more such olives in time...


[Olives, before cleaning]