The olives seen here were picked in Davis, CA. They were split between black and green, and the black were salt-cured and the green brine-cured. That means that the black were packed in kosher salt upside down with a permeable cover (for about 6 weeks) and the green were left in a brine (1:10 salt and water and changed weekly for about 8 weeks).
When the black olives were done curing, we followed a recipe in The Joy of Pickling, adding in olive oil, crushed bay leaves, orange rind, and garlic, and letting them sit for 6-24 hours.
Here they are. We rinse them before eating, and they are pretty good. The orange is quite strong.
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