My Olive Curing Experiment


| 11/9/2015 1:37:00 PM


Tags: olives, farm produce, gleaning, farm produce, renee benoit, northern california,

Renee-Lucie BenoitWe live in Northern California. There are olive trees all over the place. We even live close to one of the premier olive oil producers anywhere, Lucero in Corning. Corning is the center of olive growing in Northern California. To prove the point we have 15 Mission olive trees on our property alone. I thought about making our own olive oil a while back so I went over to Lucero to find out how to do it. I came away with feeling overwhelmed by the whole process. I felt as though we'd wind up doing a heck of a lot of work and then have grubby olive oil to show for it. Grubby means infested with insects. It's a style. It's just not my style. So it just didn't seem worth it. I now realize why cold press extra virgin olive oil is so expensive. It takes a crazy amount of work to produce it!

This year we have another bumper crop of olives. So instead of pressing oil I thought why not try curing the dang things? I asked around to some local people and came up with a process that might work so I'm going to try it. I'm going to try salt-cured ripe olives. Let's see how I do.

Here's what I was told to do by my neighbor.

Salt-Cured Ripe Olives — Part One

olives

1 lb of hand-picked ripe Mission olives (Mission olives are small and full of oil so they are the best variety to use for this process or so I am told. Thankfully that's the kind we have.)




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