Hurry in while supplies last. Just $2.99 per pound.
We are offering raw olives from California. The price is $2.99 per pound, and an olive recipe is below.
Time to harvest olives goes from late August through November at any stage from totally green not mature to fully ripened. The stage of the harvest depends on whether the olives will be used for eating or oil production. Olives for eating are handpicked to avoid bruising. Olives cannot be eaten directly from the tree, they are very, very bitter and very unpleasant. The first thing to do is curing them using various methods for each type of olives. The most effective curing method is using lye, good for large, fleshy green olives such as Spanish Manzanilla, Italian Bella di Cerignola and the Queen green olives, which are often stuffed with garlic.
Curing Green Olives
Dissolve 0.7 oz. of lye in warm water for each 2.2 lbs of olives. Place the olives in a large plastic bucket or stainless steel pot, add the water with dissolved lye, cover with tap water to the top. Leave them to cure for 2 days, mixing every so often using kitchen gloves and a long wood spoon or stick. After this time, rinse the olives with clean water many times and leave them again in a clean water for 24 hours. After this time, change water one more time, add 3.5 oz. of salt for each 2.2 lbs. of olives. Place the olives and the salty water in glass jars (only glass) with air tight lids and store in a dark cool place. They will be ready for consumption after two weeks and will keep up to two years, but once the jar is open, you must consume it.