olive tree learning

Of course we have an olive tree. It is a very young Kalamata variety, one I've never grown before. We planted in the side passage, which is actually like our front yard, as our balcony faces onto it. It has enough sun to keep it happy, though traditionally olive trees love full sun. It also surprised us by producing one olive. Surprising because olive trees reputably don't produce fruit for the first seven years, and this tree is only about one year old.
This single olive was like a promise to us, that if we took due care of it, it would reward us for many, many years to come.
But first it has to learn how to be a well ordered tree, to live up to its promise.

Olive trees do lose some leaves,, but not many. They develop blossoms, then tiny flowers, which develop into olives, which slowly grow in size, and ripen. Black olives are ripened longest, green olives are picked sooner, or separated in harvest, when all olives are picked. In Sydney this happens March to April. This is often a festive occasion, for family and friends to help in picking, and share the olives. It is also when olive trees are traditionally pruned, according to owners choice. Trees that are not pruned grow very large, and are very attractive as such.

Olive trees benefit from some leafy compost, but are not fussed. They are grown organically, requiring no pesticides, but they are a favourite food for big black birds, who swallow them whole. Generally a grown tree does not require watering (in Sydney).

Freshly picked olives are very bitter, and must be pickled, to remove excess bitterness.

Every one will tell you different recipes to do this, but this is my method (and the best).

Rinse the fresh olives, and soak in cold water in a glass or earthenware container. Cover with concave lid, to ensure olives remain underwater. Change this water every day, for six days. Olives are ready. Well if you are a true aficionado, (an olive nazi?), this is the day you eat them sketo. They are still a bit bitter but have the full olive flavour. It's an acquired taste, fostered by a lifetime of eating bitter dandelions and olives in this state.

But I will let you off the hook. Olives like this , much as I like them, are only ok on the sixth day. You must preserve them.

Tip out the water and make a strong sea salt solution. Return the olives, and top the jar with a layer of virgin olive oil. Some like a touch of vinegar, some grated garlic, bay leaf, ginger - the sky is the limit. The salt will cut the bitterness. Try them the next day - a little bitterness is nice, but it will go in a few days. This is a gentile food, bearing no relation to the deli olives, which have far too much salt, in order to keep for a year.

How long will yours keep? You should get through them in a month. Make them a part of every meal. kali orixi.