Green Is The Colour Of My Garden…

IMG_2806

This weekend we spent preparing olives for pickling; that entailed – picking from the tree, then cutting a cross on the ends (both ends) of the individual olives, then placing them in a brine bath which allows some of the bitter acids in the olive to leach away.  The olives are left for twenty four hours then they are rinsed and then the brine is replaced, this process is repeated for 2-4 weeks depending on the olive, a taste test is required. Then the olives have a final rinse and are placed in jars and filled with picking solution and left for a few months to develop their flavours and then enjoyed 🙂  This year despite the trees taking a heavy loss of fruit to the parrots we had plenty of olives to meet our needs.

IMG_2999