[Sca-cooks] Help with a sallat from Markham?

[Kathleen Madsen]

Well, I think that the olive question is open to
interpretation.  

Firstly, the longer an olive stays on the tree the
darker it gets; i.e., a green olive is young, bronzy
reddish is middle aged, and dark brown or black is
old.  So, they could be referring to a black olive.

Second, if it is aged in brine it could be considered
old.

Third, if it is sundried (to make it the dry type) it
could be preserved longer as well.  The sundried,
often called Morrocan, are lightly tossed in olive oil
and sometimes flavored with spices.

You could do a sample dish of all three types to see
what kind of flavor you'd get and which you prefer,
but I'd be happy documentation-wise with a choice from
any of the above - given the reasoning of course.

Eibhlin

<snip>
> Are Old Olives different from the regular ones? I'm
> assuming I am 
> neither pitting nor slicing the olives. I was
> thinking of the olive type 
> called 'dry' for the old olive.
> in 1611-1615, would the oranges be bitter or sweet?
> What's the best way 
> to slice these peeled citrus?
> 
> -- 
> -- Jadwiga Zajaczkowa, Knowledge Pika
> jenne at fiedlerfamily.net 
> "I thought you might need rescuing . . . We have a
> bunch of professors 
> wandering around who need students." -- Dan Guernsey
> 
> 
>