RTBG and olives

A have a tiny bit of experience in preparing a handful of olives to eat after last year’s harvest in the Food Garden of the Royal Tasmanian Botanical Gardens (RTBG) – refer here. Recently I was excited when a new windfall was given to me by friends.

Rather than brining, these olives were checked and some sent to the compost pile, the rest washed and then loaded into an old clean pillow case.

IMG_0039

Over this I poured a considerable quantity (yes very scientific) of non-iodised fine sea salt so that I could move the olives around and was sure all were covered in salt.

IMG_0040

The bag was tied, and now hangs underneath my house. It will stay hanging for at least 6 weeks.

IMG_0041

IMG_0042

When I see a greyish salty ooze crusting the bottom of the pillow case, and then when I feel it is time (again incredibly scientific!!!) I will empty the bag, rinse off the salt and store them in jars full of extra virgin olive oil.

This entry was posted in Royal Tasmanian Botanical Gardens, Tasmania and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s