Margo’s – maybe even the freezer.

Time to pick olives. We have the greem ones and the more mature ones, the darker ones. there is one particular tree that produces darker olives. Most probably it this is because the olives are small and therefore mature more quickly than the bigger ones produced by the oher trees. Contrary to general belief, there is only one type of olive - a green olive. A black olive is a green olive, mature, ripened.
Another interesting story . . . it is vastly superior to taste olive oil that is made from hand picked olives rather than mechanically processed olives. so the story goes like this: when a tree is mechanically shaken to shed its olives, it panics and sends a chemical to the olives; the chemical says to the olive, hey, you are going to fall and i am under stress, so please, become a tree. if an olive falls of a tree naturally, it does not become a tree. that chemical affects the taste of the olive.
so here is another trick. you want instant olives to eat; really really good olives? Here is a fantastic trick. Pick ripened olives, the darker ones. they taste less bitter than the green ones.
Boil a small pot of salty - very salty water a 5:1 ratio of water to salt is sufficient. once boiling, drop the olives in for five minutes. thrown in a fresh bay leaf if you like. After 5 minutes take the olives out of the water, but do not throw that water away.
Let the water cool down then put it in the fridge. maybe even the freezer.
you will see an opaque greenish sediment forming on top. Scrape it. you have your own extravirgin olive oil to put on your skin, to moisturise and condition it. you can even use it on salads, but there will not be too much olive oil from a handful of olives.
will serve them this week at Margo's Valletta and Mistra.
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