The date was the 27th June 2019, and my day at the Royal Tasmanian Botanical Gardens (RTBG) was so full that I needed to write two blog posts. You can read the first here and the second here.
What an exciting day it was – picking olives, learning how to prepare and preserve them, and then coming home and trying the processes. Three jars of my preserved olives remain in storage. I set myself the goal of opening them after two years. The idea is to treat them like a good wine which will improve with age.
