Thursday, October 20, 2011

Preserving Olives

A few months back Dad gave me a bag of fresh olives.

Following one of the recipes in the sublime Preserving the Italian Way (a book I cannot recommend highly enough if you are into preserving your own stuff at home), I have pickled a kilo or so of olives.

Olives ready for eating
They taste wonderful.  The lot in the sieve are back in brine and will be used in the next six months.  The lot in the jar (well Maggie Beer Ice cream container) are in fresh water in the fridge with some oregano and garlic.

Rather chuffed actually.


5 people love me:

Simply Belinda said...

Ohh, nice.  That's something I plan to do at some point but haven't got my hands on olives yet to give it a go.

Kind Regards

Mel said...

I LOVE olives!!

Deb Culmer said...

How brave of you, I was a bit daunted by Jackie French's comments about preserving olives.  Which is your fault because you recommended the book lol.  I have 3 olive trees at the beach house and I was wondering if I should give it a go.  Sounds like I must have that book.

Tenille @ My Family Table said...

You should be quite chuffed, they look great.

Caitlyn Nicholas said...

Don't be daunted and DO get the book!!  The guy who wrote Preserving the Italian way is a doctor, and so I have total faith that his recipes are not going to give anyone botulism!  Also its  a great read, with some wonderful stories, and well worth having. 

And really, even though you've got 3 olive trees you can start small, just do a kilo and see what happens.

The only problem I've had is that the olives that were bruised are no good, they have pale brown discolouration on them and if you eat them they're 'fizzy'.  But the rest are just fine.  I've been eating one or two a day to see if anything dire happens and have been fine so far.