Jims Olives take it easy for a month or two

Jims Olives take it easy for a month or two

Given the abundance of trees in the garden sporting black juicy looking olives, I have decided to cure a bunch of olives (is that the collective noun?) which should be ready in time for Xmas. Have found recipe for curing them which involves soaking in brine for weeks, with a little daily shake – then starting to taste after week 3 or so and then will marinate in something tasty. What I don’t understand about the whole business is how anyone worked it out in the first place…. If you’ve ever tasted an olive straight from the tree (and you really should try at least once in your life) you’ll know that they taste foul. The last one I tasted was so bitter that I spent the next 5 mins in a spasm of spitting and cursing. So prehistoric man must have tried one – hated it / spat etc then grunted to his mates that the shiny black things that looked good to eat actually taste like shit and they should go and hunt buffalo or something more rewarding. However, luckily one of them must have sat and thought…. hmmmm what if I popped those foul tasting bitter bombs in some salt water for a few weeks, then maybe marinated them for a while with some garlic, herbs and a little vinegar and oil – wonder what they’d taste like then? What a hero.

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