Oregon Olive Oil

Oregon Olives 

Think global - buy local.

Mediterranean-style Table Olives


We will be following the directions for that recipe (pg. 5) in the University of California publication:


                                       Olives: Safe Methods for Home Picking


Nov 18, 2012; Steps 1 - 3: Sort the olives for size, color and quality.  Here we are using Santa Caterina olives, hardly any sorting was required.  Rather than crushing them with a rock (which we did last year), we sliced them twice with a knife.  Or, perhaps more precisely, "chopped" them with a knife.  This still produced a sizeable bruise; I think the proper motion is really "slicing" (ah well - there is always next year, right?!).  I used a small pocket knife to slit each olive twice.


To contact us:

Dec 05, Step 5, Day 18: OK, time to give it up and admit things are no going as expected; the olives are still way too bitter to eat (makes my tongue tired, you know?); and we are "off the reservation" in-so-far as the recipe is concerned.


When you don't understand what is going on, don't continue.  Seems a shame, but we safely disposed of these.  RIP.

By the way, gallon on the left is full of Picual olives, as an experiment.  These are smaller olives, being processed identical to the Santa Caterina, except that the Picual have not been slit twice.  So far, they are retaining their bitterness quite well too, and were also disposed of.


Next time we try this cure (2013?), we will do the water changing for the full 9 days, and then just proceed with the recipe regardless of bitterness.