Green Olives

Olive Sott'Olio Step 1

OLIVE SOTT'OLIO (Olives in Oil) - Pietro Demaio, Preserving the Italian Way

Step 1: Add 5 litres of water and 300 grams of salt to a pot, bring to the boil. Place 2 kilos of clean, fresh unbruised olives in a sealable container, cover with the hot salt solution and seal. Store for 3 months.

Step 2: After 3 months, drain the olives and place in a glass container. Pour 1 litre of vinegar into the container, covering the olives and leave overnight. 

Step 3 Drain once again and place the olives into clean glass jars. Add garlic, lemon slices, oregano, mint, fennel, etc. or whatever you like. Cover with olive oil and store for a further month.

When you have eaten all the olives, use the left over oil for cooking or on bruschetta or salads. The oil takes on an intense flavour of the olives and is delicious

schoolhouse preserves!

This was my Show and Tell on may 7. From left: some of our new Fowlers Vacola stock (becoming available in our online store
www.potluck.bigcartel.com), a handsome Frenchman, a collection of beautiful old and rare preserving jars, a huge choice of preserving books and a selection of vintage Fowlers preserving jars. We're also building up a range of homemade soy wax candles and greeting cards...

Tea Rose scented candles, cards by Ella Mai

99 bottles

 

Well the busy bottling season is coming to an end. Since November last year I've put up about 100 bottles of fruit. Plums, peach and nectarine compote, nashis, apple preserve, apple sauce, pears, tomatoe sauce, apple and tomato chutney, pickled cucumber, quinces, quince-vanilla preserve, and lemons. The next challenge is olives... before the cockies eat them all!

strange fruit

Free preserving jar to anyone who can guess which fruit is pictured in each of the above jars..