Bad Olives in a way
We were about to move out of our farmhouse in Southern Spain, just around time for olive harvest and unfortunatly the only thing we managed to do with them was pretty bad. Really bad. We threw them away after trying and waiting for quite a while.
Here`s the story.
Our landlords came and said they would help us with the olives. In Spain you hardly find black olives to eat, they are always green. Really nice and fresh. So he showed us how to treat and marinate them.
So we picked them early December and cracked them open with a hammer handle. Then we soaked them in water for 1 day, changing the water 3 times.
Then we added to half a bucket full of olives, 3 little jars of dried oregano, very much (he said, that is to make the pretty unripe olives digestable). Then we added two crushed garlic heads, half a red bell pepper sliced and a lot of wine vinegar and salt. And water.
He said to wait for a week and then to eat it within 2 weeks or so. They are not made to last.
It tasted uneatable. Awful overdose of dried oregano and bitter, toxic tasting olives. He said to add more vinegar or salt or water to taste. So we experimented a little bit, but nothing changed the fact that it tasted poisonous.
So after eating 3 or so, I decided I never want to have to eat that again. So I through the whole bucket on the compost. What a shame. I love olives and it is sad that that was my one and only approach to preserve my own olives.
This chapter is over, so no more olives for me.
I am looking forward to see what things I will do back in Austria. My garden is now just a tenth of the size I had in Spain, the climate is more limiting, but I think that with more of a community and people interested in food preparation, I will find many nice opportunities for farmllifefood :-)