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Thread: Allotments in Preston

  1. #21
    Assistant Manager Sepp Blatter's Avatar
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    Quote Originally Posted by marsbars View Post
    Do you actually do that yourself Sepp?
    Most of our olives (we only have a few trees) are sent to make oil, but I do keep a few Kalamata olives to eat and cure them in brine.

  2. #22
    Manager marsbars's Avatar
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    Quote Originally Posted by Sepp Blatter View Post
    Most of our olives (we only have a few trees) are sent to make oil, but I do keep a few Kalamata olives to eat and cure them in brine.
    Good to know a bit of curing is the way to go, if I ever manage to grow a tree!

    btw the finest selection of Olives Ive ever seen was in an olive souq in Riyadh. I didn't actually realise the vast variations. I'd argue the Italian varieties are the tastiest but I'm doubting you'll agree
    Alex Neil “This club has had a certain style for four years and I’m trying to change that and the style I want to play is the complete opposite to that.”

  3. #23
    Assistant Manager Sepp Blatter's Avatar
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    Quote Originally Posted by marsbars View Post
    Good to know a bit of curing is the way to go, if I ever manage to grow a tree!

    btw the finest selection of Olives Ive ever seen was in an olive souq in Riyadh. I didn't actually realise the vast variations. I'd argue the Italian varieties are the tastiest but I'm doubting you'll agree
    No argument here - the Italians grow some fine olives although, like the Greeks, I suspect you get the best up in the villages where they keep the tastiest for themselves.

    The nicest olives are from old trees grown on steep mountain slopes - if you can find somewhere like that, all is well.

  4. #24
    Manager sliper's Avatar
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    Quote Originally Posted by Sepp Blatter View Post
    Most of our olives (we only have a few trees) are sent to make oil, but I do keep a few Kalamata olives to eat and cure them in brine.
    Dear Zorba

    When should I pick them ?
    Do you take the stones out ?
    And is the brine simply salt and water in a screw top jar ?
    How long should I give them before tasting ?

    Many thanks..

    Slips.. Lancashire's No 1 olive producer !
    (All two dozen of them..)

    P.S. Global warming has its upside !

    P.S. See we can get co-operate with our European cousins even when leaving the EU !
    Last edited by sliper; 15-08-2018 at 01:35 PM.
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  5. #25
    ANARCHIST Nobber's Avatar
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    If you need some shit on your veg let me know.
    Raefil, He's the second best moderator this forum has ever had, closely behind Nobber.

  6. #26
    Manager marsbars's Avatar
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    Quote Originally Posted by Nobber View Post
    If you need some shit on your veg let me know.
    You're not talking to my plants.
    Alex Neil “This club has had a certain style for four years and I’m trying to change that and the style I want to play is the complete opposite to that.”

  7. #27
    Assistant Manager Sepp Blatter's Avatar
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    Quote Originally Posted by sliper View Post
    Dear Zorba

    When should I pick them ?
    Do you take the stones out ?
    And is the brine simply salt and water in a screw top jar ?
    How long should I give them before tasting ?

    Many thanks..

    Slips.. Lancashire's No 1 olive producer !
    (All two dozen of them..)

    P.S. Global warming has its upside !

    P.S. See we can get co-operate with our European cousins even when leaving the EU !
    Not sure when to pick them that far north - here, we tend to do it in the winter. You probably want to give them as much time to ripen as possible - let them turn black. If they start falling off the tree or start shrivelling, it is time.

    To cure them, you need to make a slit in the skin, but be careful not to cut as deep as the pit. This lets the brine permeate into the meat of the olive.

    Then, place them in a container with a brine solution of one part salt to ten parts water - you need to weight them down to make sure that they are fully submerged. A plate on top or something like that.

    Cure for 6 - 8 weeks, but change the brine 1 or 2 times a week.

    When ready, put the olives in a jar with some brine, add a dash of red wine vinegar, and a bit of olive oil on the top.

    That's about it - I have no idea how things will turn out that far north, but its worth a try!

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