tag:blogger.com,1999:blog-7971443171317468019.post6219362819828894823..comments2024-02-17T23:26:47.941-08:00Comments on Abdallah House - Redesigning a Home: Olive picking and processingRichardhttp://www.blogger.com/profile/10265524593691122778noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7971443171317468019.post-11278969993256253522013-06-11T20:52:48.654-07:002013-06-11T20:52:48.654-07:00Great post Richard- great to share the knowledge a...Great post Richard- great to share the knowledge around. <br />Re. the green olives we picked with you, we pitted all of them this year at Peter's suggestion. After 21 days of soaking there was no hint of bitterness so I think this is the way to go. Because of this we've been able to eat them straight away, although the flavour isn't as strong. We also used more vinegar this time (I got mixed up and accidentally used 2/3 vinegar, 1/3 brine!) and the kids love them. Very happy with this year's results.<br />Caronoreply@blogger.comtag:blogger.com,1999:blog-7971443171317468019.post-69033186788466607292013-06-11T11:51:16.708-07:002013-06-11T11:51:16.708-07:00What an excellent and informative post this is...t...What an excellent and informative post this is...there is a winery with olive trees that are covered in ripe olives that the owner allows to drop onto the ground as I think they are just there for the "look". I wonder if he would allow me to take some of them and preserve them like this? Might have to ask him I HATE waste :) Cheers for a great post :)Anonymousnoreply@blogger.com