Today it is a very warm, March 1st and it is almost 90F in my back garden, the tomato plants are weary of the heat and my "spring" bulbs are confused.
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| Today day 2 |
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| Today at 1pm |
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| Straining the soaking oil through a coffee filter to clean |
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| Day 1 |
Last July I purchased some great, salt cured black olives from a Middle Eastern Market and they have been soaking in Extra Virgin Olive oil with garlic, own grown chili's, thyme, rosemary..now I have drained the oil and am straining it through a coffee filter to use later in salads, and the olives have been sun drying outside for 2 days..I think they will be ready for packing tonight, I am going to sprinkle them lightly with sea salt so they don't all stick together and the release a little more of their moisture while packed
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| Italian Heirloom Tomatoes........in my garden right now these 7 photos |
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| mini tomatoes |
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| flat leaf parsley |
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| Salad tomatoes |
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| Perpetual Basil..flowers all year..attracts bees |
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| Flowering rosemary |
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| flowering culinary sage |
They will resemble "Kalamata style" oil packed olives when ready.
I have never done this before but I am very pleased with the results..as with all preserving they have remained completely covered with oil in a cool dry place.
Please enjoy the photos the dried olives will be featured in upcoming dishes.
And it has been exactly 12 months and over 14,000 worldwide readers since I began this food blog, thank you for reading my blog, John
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The olives are delicious peppery from the chili, tender and salty...I will be making more next month for the Fall
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