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Thread: Olives
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11th April 2022, 03:02 PM #1.
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Olives
Being of Italian extraction I am very partial to olives but have never felt the need to process my own olives. My family always had a large vegetable garden (at one point we had a whole 1/4 acre under veges) and we made a lot of pickles and preserves but were a bit unusual for Italian migrants in that we never processed excess tomatoes into sauce. Neither did we do any olives.
Recently I've been sampling some of my Italian friend's olives processed and was really impressed at how delicious they are. Last week wile walking the dogs I found an olive tree overhanging the footpath and collect about half a kg worth of black olives and brought them home. I called my mate and he emailed through an A4 page of a simple (oven heating) processing method. The oven temperature used is low ~50ºC for 10 -20 hours.
Rather than clog up the oven for two days I decide to use my food dehydrator that I bought to dehydrate 3D printer filaments. It has 4 temperatures settings supposedly from 38 to 68ºC.
Olives2.jpg
This was the first batch Now I put them direct onto the dehydrator trays - its faster about 6-10 hours.
My mate was so enthusiastic about me getting into this he brought around d 2kg of plump juicy olives from his big tree for me to have go with and here is the result.
The LHS has garlic and rosemary added, the next two are garlic only, and the RHS big jar has chill, garlic and balsamic vinegar added - delicissss
Olives.jpg
Only trouble is, I keep eating them!
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11th April 2022 03:02 PM # ADSGoogle Adsense Advertisement
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11th April 2022, 03:42 PM #2China
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"Sorry' but Olives were never meant for human consumption.
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11th April 2022, 03:58 PM #3.
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11th April 2022, 05:20 PM #4
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11th April 2022, 05:55 PM #5
China
I wonder if you can supply a little more information on that one.
Below is a link to Australian Olives, which admittedly has to be a little biased, however they point to the earliest recorded commercial olive growing as around 5000 years ago in Syria. Have we been eating a forbidden fruit for that long?
About Olive Trees (oliveaustralia.com.au)
Regards
PaulBushmiller;
"Power tends to corrupt. Absolute power corrupts, absolutely!"
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11th April 2022, 07:26 PM #6SENIOR MEMBER
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I'm with China.
Do like olive oil.
Cannot stand olives. Even a hint of olive. Awful.
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11th April 2022, 07:50 PM #7.
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My least favourite foods are fatty beef or lamb especially if the fat is burned
Chicken fat also not so good, Pork fat eg bacon is OK.
All meats have to be REALLY well done before I can eat them, any blood and I can't go near it.
For years as a kid mum made Italian spaghetti with a sauce made of fatty beef pieces and tomatoes that turned my stomach so much so that I used to eat just some boiled spaghetti with a bit of parmesan cheese on it.
I also did not like olives as a kid.
Then when I was about 15 years something switched and I started to like olives and could just eat mums pasta provided there was no visible fat on the beef pieces. Can eat roast lamb or roast beef as long as there's no fat - I just cut it off. It also has to be well done - nothing pink!
SWMBO loves lamb but rarely gets it as I usually do the shopping and rarely buy it. If I go away I buy her some lamb chops that she grills - If I come home up to 3-4 days later after she's cooked the lamb I can still smell the burnt lamb fat and brings a nasty taste into my mouth.
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11th April 2022, 09:43 PM #8
Olive timber would be up with one off my favourite timber’s, only issue is ever time I use it, the smell reminds me of my favourite food.
Pizza [emoji6]
Cheers Matt
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11th April 2022, 10:13 PM #9China
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Yes I know I'm strange my late sister would sit down and watch the tele putting away Olives like most people do with Potato chips, and over the years I have told myself I am being silly as If I cook in oils it is Olive oil, so I get brave a try one this only serves to reinforce my dislike of them and I too like my meat Dead when I eat it.
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14th April 2022, 07:51 PM #10Senior Member
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Bob just wondering if you could share the process that you used, we have a small collection of 10 trees and would like to improve our process. Many thanks in advance
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14th April 2022, 07:56 PM #11.
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Here is what my mate sent me for black olives.
There are many other methods especially for green olives.
SundriedOven Olives.docx
I reckon it works faster if you use wire racks rather than trays - I think the heat can get around the olives more easily.
Using trays his method @ 50ºC takes about 2 x 10 hour shifts, whereas using wire racks and 60ºC takes 6-10 hours,
Was back at the same olive tree I referred to in post #1 and picked off another 1/2 kg and there's still heaps on there.
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14th April 2022, 10:21 PM #12
I am a finicky eater at the best of times, but really like black olives. I don't much care for the Kalamata variety and neither do I like green olives either stuffed or unstuffed.
Regards
PaulBushmiller;
"Power tends to corrupt. Absolute power corrupts, absolutely!"
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15th April 2022, 12:59 AM #13.
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15th April 2022, 07:38 PM #14Senior Member
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Thanks for the information Bob,
pour season is February/ March. Had a bumper crop last year, not sure how we will go this year after a long cool, wet summer.
Time will tell.
thanks again.
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15th April 2022, 07:54 PM #15.
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