Fresh Olives from Northern California
Deadline to Order: Sept. 27, 2010
We’re offering Green Sevillano (available in the following sizes from largest to smallest: Super Colossal, Colossal, Jumbo) and Manzanilla (a small olive with a very small pit and a propensity for slight bruising; sizes will vary). Each 10-lb. bag will cost $22.50. Pickup is available in either Montgomeryville or Bethlehem. Olives should be arriving before the end of September, so order today! Order online or by calling the store nearest you no later than Monday, September 27.

Here is a recipe from one of our customers, Guildo, who brought us some of the best olives we've ever had. Below are a few links to other recipes, and searching the web will give you thousands more.

Online olive reservation form 2010.

Guildo's Olive Recipe

Ingredients

For each pound of cured pitted olives:

• few dashes of white wine vinegar
• 1 tablespoon cracked fennel seeds
• 1 tablespoon salt
• 1 tablespoon chopped garlic
• 1 tablespoon oregano
• 1/8 tablespoon red pepper
• olive oil, enough to cover

Directions

1. Gently crack the olives with a rolling pin or heavy object, being very careful not to crack the pit.
2. Place the olives in a bowl and cover them with water. Weigh down the olives with a plate or some sort of weight to keep them under water, and prevent them from drying out.
3. Change the water twice a day for at least eight days, or until the olives are no longer bitter to the taste. Do not fail to change the water! This method of curing uses natural, bacterial fermentation and can get icky if you don't change the water often. Once the olives are no longer bitter, you can remove the pits, making them easier to eat later.
4. In a crock or other heavy, non-metallic container, sprinkle vinegar over the olives and mix well.
5. Drain thoroughly. Add the spices and mix again.
6. Place olives in sterile jars and cover with olive oil. Ensure that the olives are fully covered, and that there are no air bubbles. Tap the bottom of the container to help release bubbles.
7. Allow to stand for at least one week for flavor to develop. After desired flavor is achieved, the olives can kept at room temperature, but it is best to refrigerate them for the longest, freshest flavor. If refrigerated, allow to return to room temperature for full flavor. The leftover olive oil, can be used in salads or to sauté meats.

Links to More Recipes

cookeryonline.com