On the back of our verge gardening, a neighbour from down the street asked if it would be reasonable to plant an olive tree next to their house. Of course I said: go for it!
Fast forward only a few years, and the small tree started producing olives. They sat on the tree, ripening, and eventually starting to fall onto the street. So you know me: I hate seeing something go to waste…
So we took a small ladder around, and harvested about half a bucket’s worth. Not a huge amount, but still quite a few.
Now olives can’t be eaten fresh, as they contain a very bitter substance that needs to be treated away. A bit of Googling found an excellent resources from the University of California titled Olives: Safe Methods for Home Pickling.
It outlines seven different methods, and I chose the kalamata-style approach.
This involves soaking/fermenting the olives in water for 20 days, changing the water each day.
After that, the olives were pickled in a mix of brine and red wine vinegar. (My home-made vinegar, by the way, created from left-over bottles of wine.)
Now I don’t actually like olives, but I’m assured that the results were excellent (a ‘very mild’ flavour, and ‘the best olives I’ve had’). Now I can’t confirm the veracity of these statements, but it was a fun process, and actually not very labour intensive.
All in all, it was a good proof of concept, and I think I’ll give it another go next season, if there’s a good crop…