Posted by: facetothewind | October 21, 2008

Olive you

It’s olive season in Tucson and Aunt David is a pickin-and-a-grinnin. Each October, I climb trees with friends and pick about a thousand olives that I brine and pickle. The new crop will be ready to eat around new year’s. The most common question I get asked: Can you just eat ’em off the tree? Why, yes dear olive enthusiast, you can. But then you’ll do some projectile vomiting and nobody wants to see that. Best to cure ’em first. When you do, you will find them to be the best, freshest, tastiest olives you’ve ever eaten and you’ll never want to buy factory olives again.

Here is a PDF of instructions for curing and pickling: curing-olives



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