Town Frog was passing through the valley yesterday and presented me with a bucket of home-grown green olives in brine. 'A present', she said. 'From the froglets.'
To finish the curing I will change the brine solution every day for two weeks, then bottle the olives down - that is, put them into a weaker “keeping” solution of salt and water for several months. Then, one sunny day we will go on a picnic and eat them - marinated in oil, garlic and chilli - with home-made bread and warm hummus. And, I guess we'll share them with a big group of olive-loving friends.
Now, back to that curry...
No comments:
Post a Comment