olive harvest

I forgot to report that as of the first, we have had home-cured olives to eat. The first batch turned out delicious and inspired me to keep going through the labor-intensive process with the next two batches…one is in the salt-soak stage, and one in the vinegar-soak. These are bigger specimens than the early harvest and I’m hoping they won’t be as overwhelmed by the last marination with various herbs. Our tree is really giving out; there are only a handful more, and they involve more climbing than I will let Margo do. Bill is scouting places to buy a bushel of uncured olives, and has scavenged a wooden box from the garbage outside a restaurant (with a bonus of ten or twelve half-dead tomatoes) so we can try the dry salt cure next. It produces those wrinkly pruny things most people hate.

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