my garden. A hot, fresh red chilli "procured" while leaning over the fence into my neighbour's garden. This is local at its best.
This brine is pretty intense. So when you want to eat the olives, you need to open the jar in advance, drain off the liquid, refill the jar with fresh cold water and let them sit for a day, or maybe two, depending on how much salt you want to soak out of them. A bit like feta. It's the sort of process I'm into. It's what would happen in a farm house where olives were on the menu every day, and they progressed, naturally from tree, to jar, to table in the right time. Lovely.
Dinner at our place tonight is bread and butter, cheese, prosciutto, house cured olives and red wine. Profound.
Here are the rest of the olive postings:
Starting with a bag of olives fresh off the tree.
A progress report.
The salt cured batch.