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Last year we opted to try a crushed and slit green olives and have did two batches. They were a lot more work than the simple salt curing method we prefer for black olives but the end result has drawn wild acclaim. In fact they are divine! Basically we are used the method from Pietro Demaio’s Preserving the Italian Way p84 variation 1. Make sure to keep your olives in the fridge if you are not going to pickle them immediately. Frank Camorra in his first book MOVIDA also confirmed the method as a favourite with his family for green olives.

green olives
Crush the olives with a meat mallet or slit them twice with a sharp knife. Rinse them under cold running water, place them into 5L containers where the weight of the olives does not exceed 1.5kg. Add a sliced lemon to each container and 80g sea salt and cover liberally with cold water.
We changed the brine every day and tasted them. One batch took five days, the second which were much harder a week. We then put them into EV olive oil with lots of mint, a little bit of very hot green chilli and garlic……heavenly!
And best of all they were ready for eating within a month which was great because we were well and truly at the end of our olives from the previous year.

Don’t stint on quality oil, the oil from the olives is just exquisite!

looking for recipes for balck olives click here

we love passion
Two years ago driving between Rockford Wines in the Barossa Valley and Sevenhill Wines in the Clare Valley town of Sevenhill I came across Emanuel and his mates. Now the rake is a common tool found in every Italian and Greek grocers the world over during the olive season. Emanual and his mates annually have a week in the bush by themselves picking feral olives for oil and pickling. They camp out, cook, tell lies, drink wine and of course have fun. It is only recently that Australians not of European or Middle eastern heritage have started to enjoy harvesting feral olives that are abundant in South Australia. If you’re a tourist (or a local) don't be afraid to stop and give a hand, have a conversation.
For those that help, there is often a meal at the end of the day, and at the very least a glass of wine and a few good yarns.

and, just in case you think the feral harvesters are just mucking around, these full crates were single day’s harvest — it is a serious hobby and some of these obsessed little individuals even submit their EV olive oils for the judging and very often get medals.
How’s that for obsessed!