This is the time of the year when fresh olives are showing up at the local farmer's markets in California
and any other olive-producing states. I remember my first Fall in California; I saw fresh olives and excitedly grabbed a bag, took them home, and then promptly wondered what to do with them!Olives
are fruits, and one of the oldest cultivated foods in the world. They are native to the Mediterranean and Asia, and parts of Africa. They were eaten by the Minoans in Crete over 3,000 years ago and are mentioned in ancient Greek and Roman writings. The trees live a long time - in Israel's Galilee region, some trees have been determined to be over 3,000 years ago and are still producing olives.
The fruits ripen in the fall, and that's when the harvest begins. The fruits in their natural form are bitter, and need to be cured before they can be eaten. Green and black olives are from the same plant, with the black olives being more riper.
I tried curing my own olives one year, but they came out tasting horrible. I'm sure I did something wrong in the recipe, and I haven't attempted to do this again since mostly due to forgetfulness. Should you desire to cure your own olives, there are many instructions available on the internet:
Cure Your Own Olives - from about.com
Cure Your Own Olives - eHow.com
House-Cured Olives from Hedonia
By the way, in the photo at the top of this post, I'm not sure what's the deal with the "Sweet Olives for Frying." I came up empty on Google, and forgot to ask the farmer. Does anyone know?
What's the deal with: Oil-Cured Olives?
Recipe: Cheddar Olives
Enjoying: Castelvetrano Olives
Roasted Garlic, Caper, and Green Olive Pizza
(Images: Kathryn Hill)