I don’t know how many olives we will be able to harvest this year. Time is not something we seem to have enough of at the moment and other things are just more important. It’s a shame seeing olives going to waste but such a low price commodity often rots on the floor I guess.
We will do some though not the 150+ trees that we should. The main olive oil crop won’t even be our trees. Instead we will pick the Mother-in-law’s who lives on flat ground with great trees that produce fine olive oil. Most importantly they are all easily accessible by car, for seriously easy olive collection.
The focus for our own olive harvest will be preserving as many as I can find bowls for. It’s taken a few years but I have finally found a tried and tested Lebanese recipe for pickling olives that I understand and that we both enjoy eating once they’re ready.
So far I have only picked one batch, from the smallest olive tree we have, that is also conveniently just outside the front door! I’m on day 3 of nearly a month of soaking, rinsing, salting and eventually vinegaring before putting into jars. Good to know we’ll have some in time for Christmas as one of my primary goals for the festive season is eating!
I realise being self sufficient in olives is hardly e most useful food stuff, but it is one of the most lovely and does make for a happy household. Snazzy organic olives in herbed oil are after all a luxurious and pretty pricey bye for most, so it’s great to be smug about having them for very little investment other than time. Plus its quite nice to know we’re not eating olives that have been soaked in caustic lye like so many are. Even better is the even more fruity than usual olive oil left in the jars that makes the most fabulous oil for salad dressings or plain pasta sauces.