On Thursday afternoon the mail lady honked her horn in the driveway to deliver a few packages. When I went out to get them I realized it was 10 lbs of meyer lemons from the Lemon Ladies Orchard and 20lbs of organic olives from Chaffin Family Orchard. We had plans on Thursday night and yesterday was spent working and getting my taxes ready to go. I also spent some times reading up on brining and preserving olives.
That means today I’ll be spending my time cutting olives, soaking them, salting them and working my way through the entire box (most likely I’ll be doing it again tomorrow as well). I’m planning on using three different preservation methods, water curing, brine curing, and dry salt curing. That will help me decide which kind of preservation method I like. I’m a really big fan of Kalamata olives, so I’m thinking I’m going to like the water cured olives the best. I’ll post more about the process later next week, although sadly I won’t be able to talk about the outcome for quite a while, olives are a definitely a SLOW food! Just in case you’re interested in information about brining your own olives at home here’s the link to a great booklet from UC Davis Home Curing Olives.
Are you doing anything exciting this weekend?
We have a WINNER!
Congratulations! Head on over to Morgan’s blog Grounded and read about things like: making your own seed balls, how to build a worm bin and what life is like in Southern California.