Probably a bit hard to tell but that's a 2 pint jar of olives.
They have been soaking in a daily change of brine for a week and now they have to sit in this pickling solution for at least a couple of months.
Being stolen they might turn out to be inedible. I know very little about olive varieties; especially here in NZ where we have had to develop varieties with cold tolerance. They aren't particularly meaty olives and no one seemed to be interested in them.
Anyways they were dropping to the ground and going to waste so ...nothing ventured...
They say here that something that you s stolen will grow better, taste better! You're preparing them properly, according to K 😄. They've gotta be good, nicked (or picked) and with a greek man's seal of approval
ReplyDeleteI hope he's right. I'd heard somewhere that old time Greeks used to put them in a bag, tie it to the jetty and fling them in the sea for a week, so I went and fetched a bucket of seawater (and boiled it just for safety sake) and used that for the daily change soaking.
DeleteHope they are good enough to nibble on with a G&T later.
ReplyDeleteSo do I. Forget the G&T - a beer will do.
DeleteHari OM
ReplyDeleteThe bigger the pit, the better the suck... not that I don't like the fleshy Kalamatas of the world, but a good tasty 'lolly' can be every bit as satisfying! YAM xx
They certainly look good. All you have to do is resist for a couple of months - that's the bit I would find hard.
ReplyDeleteI’ll let you have my share….definitely not my favourite ‘food’
ReplyDeleteI am sure they will be fine. You're very resourceful.
ReplyDeleteLooking forward to hearing the tasting report
ReplyDeleteYou never know. If they do come out eatable you can go back and next time “steal” more.
ReplyDeleteI prefer to call it foraging.