A few posts ago I was telling you about our first harvest, from off our olive trees.
Well I have gone through the process of changing the brine for 12 days and was very proud to have our first bottles of preserved olives.
We will be harvesting some more olives on Saturday, this is not hard work in fact it is fun, as the buckets seem to fill up quickly.
We will be taking these olives to one of the Local Olive Groves, where the oil will be extracted by the Company's olive press.
I am looking forward to a few litres of hopefully, delicious oil.
Wow!
ReplyDeleteWould I love those!!
Yummy!
Rosemary
They need to be left for a few months, before they are eaten.
ReplyDeleteHugs
Carolyn
What a nice thing to do!
ReplyDeleteHow absolutely rewarding! Well done Carolyn.
ReplyDeletethanks for visiting Mona and Patricia, yes it is a nice thing to do - growing some olive trees and then been rewarded with the fruit.
ReplyDeleteHugs
Carolyn
Those look awesome! I would love to taste one...I'm sure it is different from anything you buy at a store. And it does sound like FUN!
ReplyDeleteYummmm! I love olives and cooking with olive oil. I think it is so great that you have your own olive trees:)
ReplyDeleteBlessings,
Kim
Thank you Lavender Dreamer and The Victorian Parlor.
ReplyDeleteOn the notes that I have been reading about them, they said that you would not want to go back to store bought olives.
My husband tried one and they are still a little bitter, but I think they will sit in the brine for a while, before they will be good to eat. It is all a learning thing for us, but it is fun.
Hugs
Carolyn
Hi Carolyn,
ReplyDeleteWhat beautiful bottles of olives. I would love those. Do you go through a canning process or just fill the jars then pour in the brine? Do they stay in the frig? I think it is fasinating. What talent you have for so many creations and interests.
Thanks for stopping by and good luck in my giveaway.
Hugs, Celestina Marie
Hi Celestina Marie,
ReplyDeleteThanks so much for visiting.
It is quite a big rigmarole - they were placed in a bucket with a solution of salt and water and that needed to be changed daily for 12 days.
They are still bitter but I think if they are left to preserve for longer they should be ok.
They last for about a year, it said in the notes I read, so we will have to see.
Have a wonderful time away.
Hugs
Carolyn
Ok, Carolyn. I hope you have a great recipe for some Tuscan bread. It'll go wonderfully with some olive tapenade or dipped in delicious olive oil. You are so lucky to have a place near you that will extract the oils! This is really exciting!
ReplyDeleteHi Bella,
ReplyDeleteI am looking forward to our own olive oil, hopefully it will be nice.
Hugs
Carolyn
Oh my, Olive trees. My DH would love that. I wonder how well they would grow in Pennsylvania? I should look into that. DH loves olives. We do a lot of canning from our garden and we grow blueberries,raspberries, apples, asparagus and tomatoes, peppers and so much more. We can about 60 quarts of tomato sauce every year. It is a lot of work, but so good to eat.
ReplyDeleteThanks for sharing that.
Hi Carol,
ReplyDeleteHow wonderful that you preserve all your fruit and vegetables.
I remember my Mother always having delicous preserves in jars and they were so good.
Look into growing some olive trees - our climate is quite dry and hot and the soil is not very good but seem to be ideal for growing olives and lavender.
Hugs
Carolyn
I am so jealous! One's own olives....heaven. Lucky lucky you....this is fantastic! I'll bet they are so yummy too!
ReplyDeleteHi Lavinia,
ReplyDeleteThis is the first year we have done something with them.
We have heard that they needed to be a certain olive, so will see how they are, as we used a few different types.
We have some been pressed for olive oil, so that will be good to try.
I will go and pick up the maybe two bottles, next week.
Hugs
Carolyn