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Olives ┬ęDPaul Brown

I started another batch of olives. Third year, this time returning to the lovely little orbs purchased at the Tairwa Farms booth at the Ferry Plaza market. Call me a glutton for punishment.

NaBloPoMo This time, instead of doing the brine method, I am following the instructions that they’ve provided courtesy of Chef Whitney Gaunt. This involves salting the olives in a colander for at least a week. The salt is meant to leach the bitter alkaloids out. We’ll just see about that. 

This Post Has 6 Comments
  1. Mom’s about to start curing some olives from her orchard today. She’s going to try the lye method after disappointing results from brining in past years (too mushy). I’m curious about the recipe you’re trying… deets?

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