what a crop!

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what a crop!

Postby mariaga » Wed Jun 07, 2006 12:04 am

Do you ever see an olive tree with more fruits than leafs?

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Postby mariaga » Wed Jun 07, 2006 8:47 am

that tree and his owner,
simple magnificient ! and grown on the lawn too
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Postby Sam » Wed Jun 07, 2006 10:49 am

WOW! That is gorgeous!

What do you do with your olives, Maria?

There's a few of us who grow them (albeit our trees might look mighty small after seeing yours!) and I'm sure I'm not the only one who'd like some more recipes.

How old is your tree?
“Tomatoes and oregano make it Italian, wine and tarragon
make it French, sour cream makes it Russian, lemon and
cinnamon make it Greek, soya sauce makes it Chinese, Garlic
makes it good.” Alice May Brock, Alice’s Restaurant Cookbook.
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Postby Ace » Wed Jun 07, 2006 3:28 pm

very impressive, what do you do with them all? Matt
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Postby Luzy » Wed Jun 07, 2006 4:10 pm

Beautiful, Maria! :D So much fruit - and such a good looking tree. :D :D
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Postby Pokie » Wed Jun 07, 2006 4:19 pm

Wondeful Maria! Amazing...
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Postby mariaga » Wed Jun 07, 2006 8:40 pm

Is not my tree
it is belong to a rely but I can pick the fruit for processing,

I crack the green olive, one by one
then I put it into a onions o other net bag, live in the water x a least 16 days, changing the water every day, then drain it , mix whith herb salt, and eat them like this, to keep wel it should keep in the freezer,

Tomorrow I take some picture, and show you

another method call ""in brine"" is;
to dissolve 500gr of salt, into 5 lt of water, put olive in glas jar mix in some garlic, chili;fill in with the salt water, a the end put in 2tbsp of vinegar 3 tbsp of oil seal, in 3 month time they ready to eat
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Postby Pokie » Wed Jun 07, 2006 9:40 pm

Yes, that is what my grandparents do with ours. We'd like to give it a go but they always insist on doing it... (I think they enjoy it) :lol:

They are from European origin too...
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Postby mariaga » Thu Jun 08, 2006 5:57 pm

here is the cracked olive, also I put whith it a lemon
cut in alf (if you have lemons)
it help keepping them nice and white


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Postby Ann » Fri Jun 09, 2006 11:19 am

WOW :!: Didn't I say you'd be a great addition to this forum. It's too cold here for olives. :cry: The locals have their olives further north. :D
I'm a bit like Bruce's spider; try, try, try again. Sonas, Ann
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Postby milt » Wed Jun 14, 2006 8:43 pm

Very impressive tree,

In the next couple of years i plan to plant 4 olive trees for both preserving my olives and maybe making my own olive oil. Just by looking at that tree :shock: maybe i'll only need 2??? But then again you can ever have enough olives, being of Greek descent I could eat them 3 times a day!!! :D

I slice mine 4 times around the olive, soak in water until there just a little bitterness in the olive, change water every couple of days. Then i soak them in a saltwater brine for 2 days. Then soak in a 50% white wine vinegar 50% salt water brine and leave them in a big jar.
I then add a handfull of lemon slices, chopped up organic garlic and oregano to the olives put them back in the jar and pour the vinegar/salt brine back in.

I pour about a cup of oilve oil on top to seal and help preserve the olives further. Yummos :D :D :D

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Postby Pokie » Wed Jun 14, 2006 9:06 pm

Ann wrote:WOW :!: Didn't I say you'd be a great addition to this forum. It's too cold here for olives. :cry: The locals have their olives further north. :D


Too cold? We have olives here and we get to -8 degrees!
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Postby Pokie » Wed Jun 14, 2006 9:11 pm

milt wrote:Very impressive tree,

In the next couple of years i plan to plant 4 olive trees for both preserving my olives and maybe making my own olive oil. Just by looking at that tree :shock: maybe i'll only need 2??? But then again you can ever have enough olives, being of Greek descent I could eat them 3 times a day!!! :D

I slice mine 4 times around the olive, soak in water until there just a little bitterness in the olive, change water every couple of days. Then i soak them in a saltwater brine for 2 days. Then soak in a 50% white wine vinegar 50% salt water brine and leave them in a big jar.
I then add a handfull of lemon slices, chopped up organic garlic and oregano to the olives put them back in the jar and pour the vinegar/salt brine back in.

I pour about a cup of oilve oil on top to seal and help preserve the olives further. Yummos :D :D :D

Milt,


Yes, all methods are very similiar... :)
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