Oregon Olive Oil

Oregon Olives 

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Sicilian-Style Olives


We will be following the directions for that recipe (pg. 7) in the University of California publication:


                                       Olives: Safe Methods for Home Picking


Nov 05, 2012; Step 1: Sort the olives for size, color and quality.  Here we are using the earliest olives we harvested in fall 2012: Carolea.  The too green olives in the foreground are not yet ripe enough for processing: they will have an unsuitable woody texture.

Further sorting divides the olives clock-wise from top: smaller olives, larger olives, slightly turning color olives, turning color olives, and rejects.  Note the too green olives sunk to the bottom of the jar of brine to the left:

Nov 05, 2012; Step 2: We will be using quart jars to do this cure.  This is just about the longest cure of olives there is, so we decided not to use any of the turning color olives for fear they would soften during the process.  We are left with the two quart jars of Carolea to proceed with the curing! 


Step 3:  For seasoning, per quart jar, we used 2 teasoons fennel seeds, 1 teaspoon medium-hot crushed dried red pepper, and two teaspoon minced freeze dried garlic.


Step 4: A medium -strong brine is used.


Step 5: A red wine vinegar is used.


So and thus, one quart of large Carolea (#101, on the left) and one quart medium Carolea (#102):

Nov 05, 2012; Step 6: The main period of gaseous fermentation does appear to be over.  We will watch them for another week, and then put them in storage for about three months.  Since the fermentation is being done in an unheated basement in Oregon (definitely not at 70 F!), the expectation is our cure will take longer than the instructions call for.


Nov 12, 2012: Started the Sicilian-style cure on four more half gallon containers of Nocellara del Belice; seasonings as follows:


#121: 1/2 teaspoon coriander seeds, 1/2 teaspoon dried crushed red pepper, 1/2 teaspoon minced freeze dried garlic.


#122: 1 1/2 teaspoon garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried crushed red pepper, 1/2 teaspoon fennel seeds.


#123: 1 1/2 teaspoon dried rosemary, 1 1/2 teaspoon minced freeze dried garlic, 1/2 teaspoon crushed red pepper.


#124 3 teaspoons powdered lemon peel, 1 teaspoon minced freeze dried garlic, 1 teaspoon dried rosemary.


Dec 05, 2012: the main gaseous fermentation is over on the additional four half gallon containers, they have been added to their slumbering peers in the pantry...


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