[Sca-cooks] Curing olives

David Friedman ddfr at daviddfriedman.com
Sun Oct 21 15:44:41 PDT 2012

Sounds like fun.

I think we still have an olive tree that bears. We've never made any use 
of it, but one year some neighbors did.

But we're on the west coast.

On 10/21/12 2:58 PM, Galefridus Peregrinus wrote:
> A couple of weeks ago, I picked up a crate (16 lbs) of fresh, uncured green olives from a local Italian grocery. I divided them up among 5 crocks and started a bunch of different cures:
> 1) al-Warraq (cookbook, 10th century Baghdad)
> 2 & 3) Abu'l-Khayr (farm manual, 11th century Seville)
> 4) Geoponika (farm manual, 10th century Byzantium)
> 5) Ibn Razin (cookbook, 13th century al-Andalus and al-Maghreb)
> Each cure is quite different, and I'm looking forward to seeing how they all work out. I will keep the list apprised of my progress.
> I'm also trying to get my hands on a few pounds fresh, uncured black olives -- I've spoken to an olive farmer, who gave me the name of his NYC area distributor. Several of the cures in the above sources specifically call for black olives, so I hope I can get some to further my experiments. Again, I'll keep you all informed!
> -- Galefridus
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David Friedman

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