I harvested last year's olive crop from my patio allotment over the weekend. As you can see the olive growers of Spain, Italy and Greece can rest easy 🤣
Inspired by Andrew's recent post on Facebook and being a curious, experimental soul, I'm having a go at turning them from completely inedible* into something that might just**, grace one of the Greek salads we have on a weekly basis.
I've have some of those teeny tiny jam jars - saved from tea shop forays just in case they come in handy - and after discarding the wrinkly ones and the stems into the compost bin, I have just** enough olives to fill 2 of them. I found the instructions for dry salt-cured olives Andrew mentioned in his post, which in turn has a link to how to pit olives when they're ready to eat in around three weeks time.
Wish me luck.
Next up is olive tree pruning***, once we've got rid of this spell of cold weather.
* = reader, I tried one 😬
** = only just mind
*** = I'm going for a loose, topiary-style effect