The Olives Are Here

Olives 2
Two days ago, UPS left ten pounds of manzanilla olives on our doorstep. The olives came from Penna Gourmet Olives in California (their web site is http://www.greatolives.com). Now comes the fun part. I plan to begin curing the olives tonight and will tell you more about the details of the process in the future.

Olives are naturally extremely bitter, so bitter that I wonder why anyone tried to eat them more than once. To cure them, I will have to break the skin, either by cutting each one with a knife or by bashing them with a cast iron skillet. Then I will soak the olives for weeks, changing the water every several days. Finally I will store them for months in a flavored brine.

In the first century, the vast majority of olives were pressed for their oil. Olive groves and presses existed all over ancient Israel and the Mediterranean region. Archaeologists believe that a major area of Greece was deforested so that olive trees could be planted. Their roots are not nearly as deep as other trees and the result was massive erosion. Even though some cultures liked the slightly bitter flavor of oil pressed from green olives, most farmers waited until the olives ripened and turned black. I suspect that the first olives cured for eating were the green ones that were harvested along with the ripe ones.

Olives 3

A Gift from UPS and Penna Olives

I have been eating well and though I have been tempted by modern and ethnic foods — my wife ate popcorn and drank a Diet Coke in front of me last night — I have not strayed from first century cuisine. Last night I had a light meal of fresh figs and apricots, flat bread and provolone cheese. No I did not make the provolone. Yes, ancient Romans and others were making and eating provolone.

Wish me luck with my olives!

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One Response to “The Olives Are Here”

  1. Moranna Says:

    I was very interested in your blog about ancient Grecian Olive groves.
    Love the sound of your ethnic menu and hope your olive curing continues to be a success!

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