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Re: Pickling olives

 Nick wrote:
>Samantha asked if anyone knows how to pickle olives, so I thought I'd 
>throw in my .02 worth. Apparently you make a slit in each olive with a 
>sharp knife and then put them in salty water. You need to change the water 
>regularly for about a month. I can't remember if you're supposed to change 
>it every day, every other day, or each week. Anyone know? I think the 
>brine needs to be quite strong. When the olives are done, you can keep 
>them in olive oil instead of brine.
>
>We don't slit the olives normally, but we do change the salty water every
other day.
People here use to pickle them with many different compounds (i.e. spent
ashes, or spent lime), but salt is the safest method.
After they have done, you can keep them in the salty water (now, that's a
new word! brine!), but you can also add hot pepper, garlic, and fennel seeds
in the olive oil and have them "rest" a month before you eat them- they are
just delicious.

Ciao, 
Alessandra
(not only gardener, but also a devoted cook)
Alessandra Vinciguerra
American Academy in Rome
Via Masina,5
00153 Roma
Tel:0039\6\5846.444
library@librs6k.vatlib.it
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