Thursday, November 11, 2010

Heirloom Foods: Getting the Water Out of the Olives

Lisa and Louis are STILL making Calabrian olives.  They're on their third or fourth batch by now, but I'm still on my first.  And now it's time for me to press the water out of the olives.  Luckily, they've sent another video to teach me how to do it.

If you have as many olives to cure as Lisa and Louis (and you've already broken your potato ricer through over-use like they did), you'll be best off buying a real food press. But if you're like me and you only have six quarts of olives in the making, you'll use your potato ricer.  I finished mine this morning and it worked just fine.  In fact, it wasn't as hard as I thought it would be.  Much easier than pitting the olives!

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