Oregon Olive Oil

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Oregon Olives 

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Dry Salt Cured Table Olives

 

We will be following the directions for that recipe (pg. 8) in the University of California publication:

 

                                       Olives: Safe Methods for Home Picking

 

We will be using these Leccino olives we picked today (June 1, 2012.  Yep, that is correct!):

Step 1: sort the olives (clockwise from upper left: olives to cure, undersize, culls):

Steps 2 - 3: We used an old Deli Macaroni salad container, with holes put in the bottom, as our processing container.  For salt: Canning and Picking Salt  (note to self: next time try a coarser salt, like a koshering salt).  All in all, for our one pound of olives it took about 1 1/2 cups of salt to covered the olives an inch deep:

We then put the square container into a round bowl to catch the drippings, and cover with a really worn towel (poor man's cheesecloth <grin>):

June 8, 2012; the olives are one week into the cure:

So, did as Step 4 of the instructions says: remixed the olives and salt.  The olives are beginning to look a little wrinkled, and there is maybe 1/4" of salt water collected in the bottom of the bowl.  So, reassemble things up, and put it back on the shelf!

 

I will be doing step 5, which is repeating step 4 at weekly intervals until done.  See you at Step 6 in about a month!

 

July 7th, 2012: OK, so we are almost done!  Rather than follow the recipe for storage, since these will be eaten rather quickly, we proceeded directly to the part about eating out of hand: rinsing in warm water to get rid of the excess salt, and then adding about a tablespoon of extra virgin olive oil and a teaspoon each of freeze dried garlic and dried red pepper flakes:

And that's all there is folks!  Sara says they taste like Doritos.  I suppose, coming from a 13 year old whose major food group is Doritos, that is a compliment!