Thursday, September 23, 2010

Curing Enzyme Rich Organic Olives

Recipe requests began coming in after my last posting that ended with the statement, "Never trust the sight of a beautiful olive and bite into it if it hasn't been cured!!".

Ten years ago Darro began using brine curing for various olive varieties, and we especially enjoy his creative finishing marinades of Mission olives. This certainly is a labor of love, beginning with the hand picking and oneness with the orchard in solitude.

Last week a gentleman from Sicily - home of my grandparents - came by the orchard to inquire about getting some of our Mission olives to cure. He talked about his lye-free, water-then-brine curing process. We worked out a nice trade and his recipes are part of what we will be receiving.

Today a friend of ours from Good Faith Farm who cures and markets lactic fermented organic olives was talking about how different the Sevillano - large but thin skinned and delicate to handle - olive and the Mission olive are to cure.

So, we have ongoing development for enzyme-rich-curing of organic Mission olives. Curing is a slow process. Get back to this topic in a few months.

The UC Extension provides recipes for both water and brine cured methods (http://ucanr.org/freepubs/docs/8267.pdf).

Mission olives (the endangered variety, which brings us to selling true to type plants - another Blog topic) is what we will be gathering specific curing data for and which will be shared by Olivia of Olives.

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