18 Jun

Poem

By A.E. Stallings

Sometimes a craving comes for salt, not sweet,
For fruits that you can eat
Only if pickled in a vat of tears—
A rich and dark and indehiscent meat
Clinging tightly to the pit—on spears

Of toothpicks, maybe, drowned beneath a tide
Of vodka and vermouth,
Rocking at the bottom of a wide,
Shallow, long-stemmed glass, and gentrified;
Or rustic, on a plate cracked like a tooth—

A miscellany of the humble hues
Eponymously drab—
Brown greens and purple browns, the blacks and blues
That chart the slow chromatics of a bruise—
Washed down with swigs of barrel wine that stab

The palate with pine-sharpness. They recall
The harvest and its toil,
The nets spread under silver trees that foil
The blue glass of the heavens in the fall—
Daylight packed in treasuries of oil,

Paradigmatic summers that decline
Like singular archaic nouns, the troops
Of hours in retreat. These fruits are mine—
Small bitter drupes
Full of the golden past and cured in brine.

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18 Jun

Fount of olives

By Claire MacDonald

Olives are eaten year round, but somehow they epitomise Mediter- ranean tastes redolent of summer warmth and sun. I love both green and black olives, but I confess that black ones are my favourites and of those I like Kalamata olives best.The superb taste of their juicy flesh makes them superior to all the others.
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18 Jun

How to Cure Olives? The Easy Way!

By Barbara from Winosandfoodies
Pick olives from tree.
Poke each olives with a metal skewer a couple of times. This helps release the bitter juices.
Place olives in container, toss in a handful of rock salt and cover with water. Place a plate on top to hold olives under water. The amount of salt will depend on the amount of olives and the size of your hand. I average about a cup of salt to 5 litres of water.
Change water daily and rinse olives returning to a fresh salt and water bath.
Start tasting olives after about two weeks to check on bitterness. When you are happy with the taste of the olives drain the salt water, rinse, shaking of excess water.
Place olives in a clean and sterilised jar.
Tuck in some sprigs of rosemary and lemon peel and cover with olive oil.
Store in a cool dark cupboard until ready to use.
These are great eaten on the own with a nice glass of wine or added to casseroles.

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18 Jun

Lucques Olives

Lucques olives are originally from Italy, but are now most closely associated with France and they’re unlike any other olive you’re likely to sample, free or otherwise. Grown in the Hérault region in the south of France, the Languedoc, they’re harvested in the fall and can be difficult to find depending on the time of the year.

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18 Jun

Uses Of Olives

While the primary original use of olive oil was most likely as a source of dietary fat, other uses for the oil quickly developed. For instance, the oil was also used to make soaps, as a utility oil for lamps and the lubrication of machinery. Olive oil was also used for medicinal, hygiene, and religious reasons. As in ancient civilizations, olive oil continues to be seen as having healing properties. Today, olives are primarily cultivated for cooking oil.

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