I suppose as contributors to an Italy web forum it is legitimate to be obsessed by olives..
As a frustrated non-ex-pat and avid reader of the 'buy an olive farm in ____(inset any south Eurpoean country), and pending my eventual purchase of a real olive grove I have planted two olive trees in my garden in south west london (southfacing wall, not quite as mad as it seems) and last year harvested 57 (!) olives..Not having enough to press for oil, i pickled them in brine and have kept them in the fridge for 6 months . Has anyone a more scientific or expert view on what to do with this year's crop? Presume these will not blacken as it has not been optimum olive weather this year...
Any advice (except the obvious - move to real olive country!) gratefully received
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