Maybe it was just the washing phase. We're not talking about brine here.involving the olives being pickled in brine for a period before they could be pressed
Well from memory they were washed, then rinsed and were pickled (for an undisclosed period of time) in what I'm sure he said was brine.Maybe it was just the washing phase. We're not talking about brine here.
I'm pretty sure they brine the olives they pick for eating due to the bitterness.So far as I know the good quality, first and second cold pressed product is made from picked, cleaned olives and pressed cold. Ive never heard of brining olives for olive oil.
Anything is possible, there will be many ways to make olive oil. For example, the one from northern Italy is light, transparent and tastes of nothing. I hate it, maybe they are the ones who pickle the olives (lol).in what I'm sure he said was brine.
Yep, that's common, and a pain in the butt. I made pickled (?) olives at home once, required multiple changes of brine over 2-3 weeks to get rid of the bitterness but the result was worth it.I'm pretty sure they brine the olives they pick for eating due to the bitterness.
I've a weird love/hate relationship: I love the olive tree, makes me feel good to see them, from young to old, with their silvery leaves and gnarly appearance. I also can't live without olive oil. At the same time I despise eating olives in most of the ways Greeks prepare them. I tolerate lightly brined but prefer them the way I made them: with 15-20 times changing of the brine to get rid of the bitterness - my dad would call that tasteless. I don't do olives in salad or as a snack, on pizza, in sandwiches...I think it's a waste of this magnificent fruit that gives us olive oilWell some of the nicest olives I ever tasted were at a European food market in nearby Falmouth some years ago where a family of Greeks had set up a stall.
They were big and fat, full of flavour and I recall them being somewhat salty but not unpleasantly so.
They also had the nicest sun dried tomatoes I ever tasted!
Jay.
I initially thought you jested but thinking about it, apple goes well with cheese. I used to include sliced apple with a ploughman's platter.Try it! With or without cream.
The olives or the family?Well some of the nicest olives I ever tasted were at a European food market in nearby Falmouth some years ago where a family of Greeks had set up a stall.
They were big and fat, full of flavour and I recall them being somewhat salty but not unpleasantly so.
They also had the nicest sun dried tomatoes I ever tasted!
Jay.
It's similar to "qua- sant" with all the stress on the second syllable.I initially thought you jested but thinking about it, apple goes well with cheese. I used to include sliced apple with a ploughman's platter.
As for the pronunciation of croissant in California I just headed to the OED where they usually have American as well as English pronunciation of words.....alas only British English in this instance so my fancy has not been tickled on this occasion.
BRITISH ENGLISH
/ˈkwasɒ̃/