It's now been two months with the fresh-off-the-tree green olives in the brine. The brine is tasting awesomely good, the flesh of the olives is getting to that perfect consistency. They are, however, still bitter. I'll try them again at the end of August.
Here's the first two posts about this years' fresh olives:
First one
Second one
The whole idea with this batch was to lessen the brining time (6 months) down to one or two months --without using lye. Looks like it'll be 3 to 4 months. Still, better than six months, eh?
A polynesian feast menu coming soon!!!!
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