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Saturday, March 5, 2011

#15 Revisited: I Have Consumed the Fruits of my Labor and Lived to Tell the Tale

Well, this was fun!  All three variations are pretty tasty, but I think the salt-cured need to cure a little longer and the water-cured can use a little longer soak in their brine.

The lye-cured olives taste surprisingly olivey and are the clear winner.  Also, they cured the quickest and you can't beat the adrenaline rush of cooking with caustic chemicals.  Any day you have to glove-up to prevent injury from something you're planning to eat is a good day.
Lye-Cured, Salt-Cured and Water-Cured (Kalamata-style)
Having tasted of my olives and finding them palatable, I'm calling #15 complete.  Now if I can just get my olive trees to produce I will be a happy man.

Next up - some Tapenade!
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4 comments:

  1. DeniseMarch 5, 2011 at 11:34 AM

    I am proud to announce I have eaten a lye cured olive and have lived to tell the tale.

    ReplyDelete
  2. DeniseMarch 5, 2011 at 12:37 PM

    Duh, I guess I copied that quote from Jim. No wonder it was forefront in my tiny little mind.

    ReplyDelete
  3. Jackie BouchardMarch 6, 2011 at 7:56 AM

    Why is there a pic of Pabst Blue Ribbon in the background? Was this explained earlier somewhere?

    ReplyDelete
  4. HantenMarch 7, 2011 at 7:26 PM

    No explanation. It was the picture of a hot dog with mustard, sauerkraut and habanero sauce, served with a PBR on a copy of "Vegetarian Times." Of course, you can't really see the dog or the magazine, but that's what you'd see if you could see it.

    ReplyDelete

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