From the New York Times' Dining Section...
Olives, Flavored by Time, Seasoned With Memories: Home-cured olives, with a primer on taking olives from the tree to the table, with tasty things such as olives steeped in olive oil and sprinkled with fennel seed, lemon zest and black peppercorns. A perfect project for Harvest Month.
A Purloined Fall Dessert Evolves Into a Favorite: Melissa Clark cobbles recipes together for a perfect Honey-Glazed Pear Upside-Down Cake.
Serving Pasta? Forget What You Learned: The Minimalist argues for less pasta, more sauce, and gives recipes for his favorites, like Pasta With Chickpeas, Chorizo and Bread Crumbs.
PLUS more food news, gossip, and debate...
I picked and cured my own olives last year and they turned out awesome. I should add that I was living in Israel at the time, making the whole endeavor possible.
Here are the photos:
http://www.flickr.com/photos/rappyamhappy/sets/72157594380421637/
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I was just visiting my aunt in LA who has two olive trees in her yard. I picked a whole bunch and brought them back with me, planning to cure them myself. Any advice? I have both ripe and green olives (sorted out, I think I need different recipes for each type).
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