Oregon Olive Oil

Oregon Olives 

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Kalamata-style Table Olives

 

We will be following the directions for that recipe (pg. 4) in the University of California publication:

 

                                       Olives: Safe Methods for Home Picking

 

Dec 06, 2012; Step 1: Sort the olives for size, color and quality.  Here we are using Kalamata olives for our Kalamata-style cure!  So, far-be-it for me to be formal, so we can just call it a Kalamata cure with no confusion, neh?  However, the olives are not as ripe as what they would have been in the old days; but times-they-are-a-changing everywhere: I am certain I saw some Costco Kalamata processed no riper than these.  So as part of the sorting step, they are being separated in into two groups.  "Green", and "Turning Color" (in the glass jars).  That way, maybe we can get an idea of what the resulting differences will be in the finished product...

Step 3: Kalamata's seem to bruise fairly easy, as say compared to the Santa Caterina used for Mediterranean-style olives (or of course it could be the Kalamata are riper and softer to start with).  So rather than "chopping" at the olives, I used more of a "slicing" motion.

 

Dec 06, Step 5, Day 1: Here is how the olives look after the first 24 hours of their water bathing.  You can definitely tell the water is leaching out something, including the coloring compounds:

David@OregonOliveTrees.com

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Dec 13, Step 5, Day 8: The Kalamata olives are still unpalatable.  My guess is it will go for the full 20 allowed days…  but check back and see!