CORREFOC DE SA POBLA & OLIVES

Last night went well, although this year was quite different to last.  Not quite as exciting but still good fun.  J got extremely tired but managed to see it through.  Here are a few pictures before we get back to the farming side of things..

In full swing, devils, demons, fire crackers, fireworks, dragons

The drumming devils before the fire run.

Ok, so back to the olives, I managed to get hold of a big plastic tub with a strong sealable lid.  I need to put a hole in the bottom, put in my olives (the second batch) and add a lot of salt.  About a quarter of the weight of the olives in salt should do it.  This is a dry cure method for them, we thought we would try both and see which taste better when done.  The dry cure method takes about 3 weeks and you need to top up with salt regularly, liquid from the olives drips out of the bottom of the tub (where the hole is) and this is the bitterness being removed.  Once done you can then pickle or what ever you want to do with them.

The hens DID actually lay yesterday, two eggs.  Today so far only one and it looks like it's been pecked, although it hasn't gone right through.

More Sant Antoni celebrations over the week, so more photos to come, interspersed with more agricultural things from the finca.  

The weather here is finally cooling down, which is good, because many plants (and humans) are suffering from viruses, bacterias etc.  We need some cold weather to kill them all.  Apparently we are due for snow on the mountains, there was certainly a very chilly wind this morning, another good reason why I like Sant Antoni, there is always a bonfire in the road somewhere to keep you warm.

THE NORTH WIND DOTH BLOW, BUT WE SHALL HAVE SUN....

Two days ago (Tuesday) C and I picked a large amount of olives.  This is the first time we have harvested them.  Some were rather wrinkly, but apparently this doesn't matter.  The ones further to the top of the tree were big, black and shiny.  We hand picked most of them as we didn't have any old bedsheets big enough to place under the tree! Once we had a batch I washed them thoroughly and took out any obvious nasty ones I could find.  I then filled a 21l bin with fresh cold water and placed a fresh egg into the bottom of the bin.  Then I began to add salt, when there was enough salt in the bin the egg floated to the top. I added all the olives, sealed the lid and put them in the utility room.

Because we always do things before really reading up on them!!! I then went to the internet to glean a little more information about how to pickle/store olives from the tree.

It was at that point I realised I should have sorted through them more (to remove any wormy ones! yuk) and you are supposed to change the water every day for up to 2 weeks, or until the bitterness has gone from them, THEN..put them in salt water, with added lemon etc.  DOH!  Well, I decided I'd had enough for the day and thought I would do it yesterday (Wednesday).

I didn't get a lot else done today, by way of gardening & animals.  Our hens are still laying, although it is still a little sporadic, and some of the eggs are getting cracked because the hens kick the straw out from the nest boxes, so we need to keep an eye on that and perhaps try to find a different bedding for them!

This morning, I finished pruning the vines - I only had one left to do, so that's another job done.  I changed the water the olives are in and searched carefully through each fruit to check for wigglies! I threw quite a few out, but actually we still have LOADS left.  We need to pick the last batch over the next day or so, these I will attempt to dry cure instead of putting them in brine.

Here are some pictures. 

The beginning...

The first batch

Place a fresh egg into the bucket/bin with the fresh water.  It will sink - only rotten eggs float!

Add salt and mix round with your hand

When the egg floats, you have enough salt

Then throw in your olives with any seasonings you want, I chose lemon.

Then transport to a dry, cool place.













As mentioned I was premature in putting them straight into salt solution, so I re-washed and sorted them and now they are in water, which, I will change every day till a lot of the bitterness has gone.

Straight off the tree olives are very bitter and not at all pleasant to eat.  This is why they are soaked, pickled and marinaded.  They should be ready in about 3 weeks or so and should last us through the summer.  

We've had spectacular sunny days here for the last week and a half - or longer, I forget.  Long may it last, although the plants could do with a deluge.

More later folks....