Thursday, October 7, 2010

Pic Today 10/7/10


If you really love olives
(like my Sicilian friend, John)
then you make your own stash.
Here's how . . .

Order fresh olives direct from the orchard.
(Penna Gourmet Olives, in California, will ship
directly to your door -- "".)
Then brine your own, with spices, vinegar and lemon juice.
(Photo of John's family recipe follows.)
Then wait!
(3 months in the basement. Or 6 months in the fridge.)

John tells me "it's worth the wait", and
"it keeps the tradition alive."

He also advises "don't ever try to eat an un-brined fresh olive."

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