[Sca-cooks] Olives

[Stefan li Rous]

Sharon asked:
> Did anyone save a copy of the article on how to take fresh olives and 
> brine them from
> http://www.finegardening.com/fc/features/ingredients/olives/1.htm .
>
> At least one SCA group, according  to the Florilegium, used the 
> article to preserve many gallons of olives from an SCA member's tree.
> But now the link to that article goes to their home page instead.
Grumble. grumble. It appears that you found the link and the comment in 
the Florilegium olives-msg file. My appologies for the link now being 
bad. I'm afraid I don't have the time to try to keep such links 
current. :-( That is why there is no 'links' page in the Florilegium.

If someone finds out the new link, could you please send it to me and I 
will correct the file.

Or, if someone wants to do some research and write me an article on 
turning fresh olives into something edible (hopefully using period 
techniques) I would love to have it for the Florilegium. Even more so 
if it was written from first hand experience.

This is something I wanted to learn more about. Unfortunately, I never 
got over to that now missing page myself.

Stefan
(Write an interesting, useful article for the Florilegium. It is one of 
the quickest, surest ways to get yourself enshrined in the Florilegium 
:-) 'course doing something unusual like Mordonna works sometimes)
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****