Yuk yuk. Olive puns are so cool. Olive them.‘Tis time again for olive canning season to commence. It doesn’t happen all at once, since they ripen at different rates. The photo shows the color of “green ripe” which is ready for processing. I picked a jarful this morning with the only criterion that they should have at least a small blush of red-purple. The all-green ones will stay on the trees till they develop some color.
2 comments:
A few years ago I had home-grown olives. Lye curing was quick, but brine curing tasted the best by far. I pierced the skins with a cork bristling with straight pins before putting the olives into the brine (speeds up the process).
In the following year the olive fruit fly moved into the area, destroying every piece of fruit on every olive tree in town. The afflicted tree has been removed. So I had only one year of good eating.
I hope the olive moth has been brought under control. There are tens of thousands of acres of olives in the Central Valley, and a whole bunch of growers’ lives would be severely disrupted. Of course as a last resort they could part the trees out as firewood.
Post a Comment