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Photo article: after three weeks, 1 day to cured olives from the Greek Hovel

Tom Winnifrith
Sunday 29 December 2019

Firstly, an apology to those owed olive oil from the Greek Hovel. Logistics, spillage, the sofa, less trhan domestic bliss, you get my drift. Anyhow I have found new containers and will be posting out this week. You may remember that as well as bringing back 15 litres of oil from my trees at the Greek Hovel I also brought back 35 edible olives.

The stones from five of them are now in pots in my library and will, I hope, one day give me a crop here at the Welsh Hovel at the top of the field Joshua and I have earmarked for goats.

Nineteen days ago the other thirty were put in water which I changed daily for ten days. Then they spent five days in brine after which the Mrs and I had one each. The olives that one picks from the tree ooze a purple fluid and are truly disgusting. But the 15 day cured olives were just about edible.

Now 14 olives have spent four days in olive oil and another 14 in white wine vinegar. As you can see both liquids (the vinegar is on the left) are now heavily discoloured. As to the taste? I have no idea. All will be revealed tomorrow with a grand tasting ceremony.

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About Tom Winnifrith
Tom Winnifrith is the editor of When he is not harvesting olives in Greece, he is (planning to) raise goats in Wales.
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