There are many different varieties of Olive trees at Ceratonia and since late September the olives on the trees have been getting plump and looking tasty! However if you have ever picked an olive straight from the tree, you know how bitter it tastes! So I set to work on finding out how to make them edible.
Here is what I have done:
We picked a large amount of gorgeous green olives, put them in a large bowl and added water and a small handful of coarse sea salt. Then every day for 8 weeks! I have rinsed the olives, given fresh water and extra salt. Finally this week, after having a little taste of an olive wow they are ready! Actually tasted delicious! I gave the olives a final rinse and put them in a large glass jar with a sealed lid. I have added 2 litres of water with 1\4 litre of red wine vinegar and a little extra salt. Along with huge amounts of fresh thyme I picked from my father´s garden (we don´t have enough at Ceratonia yet!), oregano, 3 bulbs of crushed garlic, chilli from my first Chilli bush, lemon and Bay leaves. So now I leave for about a week and then I hope we will all enjoy! I will let you know how they tasted..
Olive (Olea europea) Oliva is a great antioxidant medicine and is high in Vitamin E, A, B, C, D and has healing fats. This herb helps with many imbalances in the body and strengthens the heart and digestion. The leaf is also used in medicine again for the heart and the immune system. The leaf also has powerful anti-viral and anti-fungal properties and is said to have anti-parasite action. Research is finding great benefit in Olive treatment for some cancers. Again another amazing plant!
Here is a delicious recipe for a soup that I have just discovered here in Portugal
Chop 3 onions and plenty of garlic and olive oil, fry 10 mins or so. add salt and chilli optional can add sausage\ham. could add sliced mushrooms.
Boil either potato, pumpkin or sweet potato until very soft. Add to the onion mix with the boiled water.
Finely chop a green leafy veg. and add at the end.
Cook for a further 5-7 minutes.
Here is what I have done:
We picked a large amount of gorgeous green olives, put them in a large bowl and added water and a small handful of coarse sea salt. Then every day for 8 weeks! I have rinsed the olives, given fresh water and extra salt. Finally this week, after having a little taste of an olive wow they are ready! Actually tasted delicious! I gave the olives a final rinse and put them in a large glass jar with a sealed lid. I have added 2 litres of water with 1\4 litre of red wine vinegar and a little extra salt. Along with huge amounts of fresh thyme I picked from my father´s garden (we don´t have enough at Ceratonia yet!), oregano, 3 bulbs of crushed garlic, chilli from my first Chilli bush, lemon and Bay leaves. So now I leave for about a week and then I hope we will all enjoy! I will let you know how they tasted..
Olive (Olea europea) Oliva is a great antioxidant medicine and is high in Vitamin E, A, B, C, D and has healing fats. This herb helps with many imbalances in the body and strengthens the heart and digestion. The leaf is also used in medicine again for the heart and the immune system. The leaf also has powerful anti-viral and anti-fungal properties and is said to have anti-parasite action. Research is finding great benefit in Olive treatment for some cancers. Again another amazing plant!
Here is a delicious recipe for a soup that I have just discovered here in Portugal
Chop 3 onions and plenty of garlic and olive oil, fry 10 mins or so. add salt and chilli optional can add sausage\ham. could add sliced mushrooms.
Boil either potato, pumpkin or sweet potato until very soft. Add to the onion mix with the boiled water.
Finely chop a green leafy veg. and add at the end.
Cook for a further 5-7 minutes.
Olive leaf, this picture was taken in the Spring and you can see the tiny baby olives just forming. There is a picture of the plump green olives I have been working with earlier in this blog.
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