Monday, December 6, 2010
We had the chance to do a little olive picking last weekend at my cousin's ranch in Northern California. According to sources (a.k.a. my Uncle Gary) we picked olives for 3 1/2 days, netting a harvest or 425 pounds translating roughly into 6 gallons of virgin olive oil.
Seems like a lot of olives for a small return but it also explains why the golden liquid can be so pricey.
There are two main ways to cure olives. Green olives are best cured in lye. (Yes, I said lye) and if you prefer black olives, a salt brine works well.
Over the past few months, in addition to defrocking olive trees, my cousins have been working feverishly to ready their new wine tasting room. Below is a glimpse of their labor, but for a much better technicolor-view visit their Date Night website.