[Sca-cooks] olives

[Harry Billings]

I can not find the web site (apparently did not book mark it). That list olive color of the ripe fruit and growing region. A Prof at TAMU that I know has a home in Turkey and has olive the he has processed using a brine then stored in olive oil. Said that they keep better if kept cool.

plachoya 
Ansteorra


 		 	   		  
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