Jembella Farm: Pickling Olives

Sunday, 12 May 2019

Pickling Olives

Hello to the ABC listeners who have come over here from Sophie and Peter's gardening program this morning.
Here is the link to Pickling Olives

I hope you will enjoy the process, and the taste, as much as we do.
Don't forget to keep them for six months before testing for taste and readiness.

And please leave a comment if you want to.

** Edit post - Last year I tried making a couple of jars of dry salted olives that I found on Laura's wonderful blog They are ready to eat much sooner and kept us going with olives until the other jars were ready to eat. Six months is a long time to wait and I usually make enough jars to keep us going all year until the next batch are ready, but I gave too many away which left us olive-less!!.
The dry salted method produces wrinkly and rather salty olives, but they were perfect for our home made pizzas and I made some tapenade from them too.

Cheers from Sally

7 comments:

selina13 May 2019 at 19:15
love olives & until now hadn't thought to grow any! how silly is that! i like your version for soaking as i would be worried about all that salt too
thanx for sharing
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Brigie14 May 2019 at 13:14
I have just read your recipe and it is by far the easiest one I've seen. My tree is full so the job will begin soon.
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Emma Christian15 May 2019 at 11:08
Were you on the Radio Sally? Oh I missed it!

I love olives, I only tried pickling them once and it was a disaster. I have not been game since! LOL Though I will again once day as they are perhaps one of my favorite foods.

xx
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Jembella Farm15 May 2019 at 13:55
Em, I was listening on Sunday morning to the Gardening program with Sophie Thompson and Peter Goers. They were talking about olive growing and a listener asked how they should pickle their olives. Well, I was talking TO the radio, but not ON it... lol.. So I sent a text to tell them about the recipes on my blog, not really expecting them to read it out on air. But they did..!! So I quick smart wrote a brief post to include the link to the Olive Pickling post that I wrote a couple of years ago. XX
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About Us

Whether you're living in an apartment, in a house in the suburbs or on acres, you can live frugally and sustainably. There are many things you can do to save money, eat ethically and healthily, reduce waste and live an enriched life.
We are Sally and Brian and we live in the Barossa Valley (South Australia) in a 100 year old house on sixteen acres with 2 dogs, 7 cows, 2 alpacas, 5 geese, 35 chickens, 78 sheep and a few bee hives.
Our way of life takes team work and dedication, but over the years we've learned to be more productive without seeming to put in quite so much effort. We've learned through making mistakes and taking a different approach to what the conventional ways would be. Still learning every day and constantly researching old and new methods, we believe that our lives are greatly enriched, we are healthier and we couldn't imagine any other way of life.
Considered to be living The Good Life, people love to visit us on our small farm to learn about our simple living philosophy.

Why do we do it?
Our love of good food, concern for our health and respect for all animals. The further we got into living on the land the more aware we became that most of the standard practices of growing food were not satisfactory. We couldn't eat with a clear conscience.
Milk from sad cows, pasteurized and homogenized into white liquid. Meat from distressed, hormone and antibiotic pumped livestock. Vegetables and fruits grown and sprayed with chemicals. What to do? Grow our own!
Slowly we grew our knowledge and took one step at a time, becoming proficient in one skill before moving on to the next. The learning curves were steep. We fell over and got back up again. There has been some derision and criticism of our approach from a few, but that's life when you swim against the tide.
If we are not the "norm" then so be it. There is nothing "normal" about growth hormones fed to beef, anti-biotics and chemicals fed routinely to chickens, cruelty and disrespect for farmed animals, meals in a box, GM foods, strawberries and tomatoes in winter.
Thankfully the World is waking up to cleaner and more ethical food. We didn't know back then that Organics and Bio-dynamics would become the "new black". The tide is turning and our swimming is becoming easier.