We always recommend University of California Davis and their PDF for Olive Pickling or Home Caning. They do a great job of explaining safe methods for home canning that reduces or eliminates the chance of Botulism. Click here for your … Continue reading
Ingredients: 1 cup of beef cut in small cubes 1 cup long grain rice washed and soaked 2 tablespoons sunflower oil 2 tablespoons olive oil 1 1/2 tablespoon tomato paste 1 tablespoon flour Salt to taste 1/2 teaspoon black pepper … Continue reading
Sicilian Olive Salad Ingredients: 5 lbs. Whole Sicilian Olives 1/2 Tbs. Anise 1 Tbs. Crushed Red Pepper 3 oz. Wine Vinegar (or substitute for your favorite flavor of Vinegar) 5 oz. Olive Oil 1/2 Large Onion (chunked) 1/2 Large Red … Continue reading
Ingredients: One 16-ounce package rotini (spiral) pasta One 10 oz. jar Italian Deli Mix One 16 oz. jar Bernstein’s Cheese Fantastico! Dressing 1/2 lb. thin sliced dry salami Marinated artichoke hearts, as many as you like Directions: Cook pasta according … Continue reading
This process will produce straw-yellow to green or brown olives. Choose fruit that is green, straw-colored, or cherry-red. Do not use black-ripe fruit because it is likely to become soft when pickled. REMINDER: FRESH OLIVES ARE EXTREMELY BITTER PRIOR TO … Continue reading
The following recipe is one of the oldest to evolve from the Mediterranean region where olives are consumed as a staple and every day fare. By following this recipe, the preparer of these olives can achieve a finished product that … Continue reading
Water Cure/Brine Cure Cut olives length-ways, two cuts to about 1/8 inch into the meat. Soak in water for 8 to 10 days, changing water daily. A salt/acid brine of 1 lb. of salt per gallon of water, then add … Continue reading
One of the first things I noticed when I moved into my apartment in Chula Vista, California-a few miles south of San Diego-was the fine old olive trees growing among the landscaped shrubbery and lawns of the neighborhood. “They’re Mission … Continue reading
