Thread: Olives

"Sorry' but Olives were never meant for human consumption.

Originally Posted by China

"Sorry' but Olives were never meant for human consumption.

I could live on olives, crusty Italian bread and a bit of cheese. I used to complement this with a glass of red but don’t don’t any more.

Originally Posted by China

"Sorry' but Olives were never meant for human consumption.

I’m sorry but that hurts,
Like Bob, olives are gift from the Gods,an I’m an atheist, that’s how good Olives are.

Cheers Matt.

Originally Posted by China

"Sorry' but Olives were never meant for human consumption.

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
Paul

I'm with China.

Do like olive oil.

Cannot stand olives. Even a hint of olive. Awful.

Originally Posted by pippin88

I'm with China.

Do like olive oil.

Cannot stand olives. Even a hint of olive. Awful.

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.

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

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.

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

Originally Posted by dinosour

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

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.

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
Paul

Originally Posted by Bushmiller

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
Paul

I like them all but the black ones oven or sun dried I reckon are by far the best.
Some black varieties have a slight smokiness about them that I find particularly tasty.

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.

Originally Posted by dinosour

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.

Cheers and let's know how you get on.