[Sca-cooks] Sca-cooks Digest, Vol 80, Issue 2

[Galefridus Peregrinus]

Green olives can indeed turn black as they cure. But as they ripen on the tree, they progress from green through purple to black. And the black olives that you'd buy at an olive bar are made from ripe olives.

-- Galefridus

> Message: 1
> Date: Sun, 2 Dec 2012 01:24:45 -0600
> From: Stefan li Rous <StefanliRous at austin.rr.com>
> To: SCA-Cooks maillist SCA-Cooks <SCA-Cooks at Ansteorra.org>
> Subject: Re: [Sca-cooks] Black olives!
> Message-ID: <B9DAB475-562B-4175-BD09-AC9093A7DE89 at austin.rr.com>
> Content-Type: text/plain; charset=windows-1252
> 
> <<< The huge Italian grocery store near me gets raw black olives in today -- more experiments will ensue. What the heck am I going to do with all these olives when I'm done?!?
> 
> -- Galefridus >>>
> 
> raw, *black* olives? I thought that the olives were turned black during processing. So, it is possible to only "half process" them?
> 
> Heres a bit on processing olives in the Florilegium. I don't know if it is concise enough for you to work with, though. :-(
> 
> Olive-Cul-Hst-art (41K) 3/ 7/11 "The Olive ? A Cultural History"
> by HL Biatrichi di Palermo.
> http://www.florilegium.org/files/FOOD-VEGETABLES/Olive-Cul-Hst-art.html
> 
> olives-msg (61K) 3/ 7/10 Period olives. Processing fresh olives.
> http://www.florilegium.org/files/FOOD-VEGETABLES/olives-msg.html
> 
> Stefan
> My life has had some major complications since June. However, I am working with a local Scadian to transfer the Florilegium from being just a collection of text files to a Content Management System (Joomla). This should make it easier for someone else to take the Florilegium over, when I can't run it anymore, as well as add some other good features like some interactivity.
> 
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
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> End of Sca-cooks Digest, Vol 80, Issue 2
> ****************************************