I have two olive trees in my back yard that I planted several years ago. The largest one is a Sicilian one and the smaller is Italian. The smaller is one of two I bought as pollinators for the larger older one, but as luck would have it, one of them got broken off in its infancy. I have harvested a few…very few olives from the larger tree over the years. The offering varies in quantity and quality every year. This year, I got about 20 olives and have put them through the procedure for making them edible. They are mostly ‘pit’ but it’s still a fun project. I am hoping to have a nice big fat olive of my own in a martini before I die!
Before brining them in the final step, you must soak them in cold water for a week or longer until they lose their bitterness. They had to be drained every day and then wash the bowl and refill with fresh water. As part of the process, it was necessary to weight them down with something to keep them submerged…and I didn’t have anything…so, ta daaa…
A custom measured disk of thick acrylic with olive shaped holes in it. Keeps them submerged and helps to drain them everyday.
Sort of silly…but, it works so well!