Comments on: Barouni Olives: Adventures in Olive Curing http://nourishedkitchen.com/barouni-olives/ Reviving Traditional Foods Thu, 09 Feb 2012 15:05:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Home-Cured Olives | Farm Food Bloghttp://nourishedkitchen.com/barouni-olives/#comment-22075 Home-Cured Olives | Farm Food Blog Wed, 21 Dec 2011 13:02:16 +0000 http://nourishedkitchen.com/?p=2445#comment-22075 [...] Barouni Olives–Adventures in Olive-Curing [...] [...] Barouni Olives–Adventures in Olive-Curing [...]

]]> By: omg … olives! « BriarPatch Blogshttp://nourishedkitchen.com/barouni-olives/#comment-4981 omg … olives! « BriarPatch Blogs Tue, 10 Nov 2009 07:43:48 +0000 http://nourishedkitchen.com/?p=2445#comment-4981 [...] The Olive Oyl Experiment–Curing Olives Using Traditional Methods and Barouni Olives: Adventures in Olive Curing. [...] [...] The Olive Oyl Experiment–Curing Olives Using Traditional Methods and Barouni Olives: Adventures in Olive Curing. [...]

]]> By: Sustainable Eatshttp://nourishedkitchen.com/barouni-olives/#comment-4680 Sustainable Eats Tue, 27 Oct 2009 05:39:42 +0000 http://nourishedkitchen.com/?p=2445#comment-4680 I think we got the last 100# here in Seattle and now are trying to figure out how to brine them. I was wondering about adding whey to the brine. Will the salt just kill it? Or maybe I could do just whey & water and rinse daily until the bitterness is gone?There must be a way to lacto-ferment them! I'd love any thoughts. I think we got the last 100# here in Seattle and now are trying to figure out how to brine them. I was wondering about adding whey to the brine. Will the salt just kill it? Or maybe I could do just whey & water and rinse daily until the bitterness is gone?

There must be a way to lacto-ferment them! I’d love any thoughts.

]]> By: Kelly A.http://nourishedkitchen.com/barouni-olives/#comment-4587 Kelly A. Mon, 19 Oct 2009 21:08:59 +0000 http://nourishedkitchen.com/?p=2445#comment-4587 It says they are out of stock now, unfortunately. I wonder if it's permanent? (until next season, that is.) It says they are out of stock now, unfortunately. I wonder if it’s permanent? (until next season, that is.)

]]> By: Jennyhttp://nourishedkitchen.com/barouni-olives/#comment-4405 Jenny Wed, 07 Oct 2009 17:20:55 +0000 http://nourishedkitchen.com/?p=2445#comment-4405 <p>Marly -</p> <p>Chaffin Family Orchards was thoughtful enough to send me a courtesy box, which I greatly appreciate.  The $34.95 includes priority shipping.  It's an awful lot of olives, but I think in the end the $34.95 is well worth it considering how long the olives will last.  Nevermind that artisanal cured olives at the store are CRAZY expensive.</p> <p>Take Care -</p> <p>Jenny</p> Marly -

Chaffin Family Orchards was thoughtful enough to send me a courtesy box, which I greatly appreciate.  The $34.95 includes priority shipping.  It’s an awful lot of olives, but I think in the end the $34.95 is well worth it considering how long the olives will last.  Nevermind that artisanal cured olives at the store are CRAZY expensive.

Take Care -

Jenny

]]> By: Jennyhttp://nourishedkitchen.com/barouni-olives/#comment-4399 Jenny Wed, 07 Oct 2009 16:48:13 +0000 http://nourishedkitchen.com/?p=2445#comment-4399 <p>Cheryl -</p> <p>I'll be posting about the challenge Monday, so do stop in and let me know how you're able to lower your bill.  The rest of the week, I'll be focused on more real food goodness.</p> <p> </p> <p>Take care -</p> <p>Jenny</p> Cheryl -

I’ll be posting about the challenge Monday, so do stop in and let me know how you’re able to lower your bill.  The rest of the week, I’ll be focused on more real food goodness.

 

Take care -

Jenny

]]> By: Jennyhttp://nourishedkitchen.com/barouni-olives/#comment-4398 Jenny Wed, 07 Oct 2009 16:47:13 +0000 http://nourishedkitchen.com/?p=2445#comment-4398 <p>Jenn -</p> <p>I'm SO excited.  I'd never done it before.  We're planning to spice them three different ways or more for variety: Moroccan spices, Greek and Provencal.  I'm hoping to get some black olives too.  You should try it.  I'd love to see what you end up doing with them.</p> <p>- Jenny</p> Jenn -

I’m SO excited.  I’d never done it before.  We’re planning to spice them three different ways or more for variety: Moroccan spices, Greek and Provencal.  I’m hoping to get some black olives too.  You should try it.  I’d love to see what you end up doing with them.

- Jenny

]]> By: Jenn AKA The Leftover Queenhttp://nourishedkitchen.com/barouni-olives/#comment-4395 Jenn AKA The Leftover Queen Wed, 07 Oct 2009 14:20:56 +0000 http://nourishedkitchen.com/?p=2445#comment-4395 This is awesome! I would love to cure my own olives! This is awesome! I would love to cure my own olives!

]]> By: Cherylhttp://nourishedkitchen.com/barouni-olives/#comment-4391 Cheryl Wed, 07 Oct 2009 11:37:10 +0000 http://nourishedkitchen.com/?p=2445#comment-4391 I missed the grocery list on Monday. I am wanting to take the October challenge to see how much I can get my food bill lower each month while eating healthy foods. I missed the grocery list on Monday. I am wanting to take the October challenge to see how much I can get my food bill lower each month while eating healthy foods.

]]> By: FoodBuzz Blog Awards: A Salute To My Fellow Nominees | Farm To Tablehttp://nourishedkitchen.com/barouni-olives/#comment-4388 FoodBuzz Blog Awards: A Salute To My Fellow Nominees | Farm To Table Wed, 07 Oct 2009 05:49:55 +0000 http://nourishedkitchen.com/?p=2445#comment-4388 [...] Nourished Kitchen: A visually stunning site “Where Eating Gets Political.” From seasonal recipes, real food stories from their reader community, beautiful photography and a website design that I’ll admit I am envious of, Nourished Kitchen just does everything right. I share their stories on twitter all the time. They currently have a wonderful piece up on “Curing Olives.” [...] [...] Nourished Kitchen: A visually stunning site “Where Eating Gets Political.” From seasonal recipes, real food stories from their reader community, beautiful photography and a website design that I’ll admit I am envious of, Nourished Kitchen just does everything right. I share their stories on twitter all the time. They currently have a wonderful piece up on “Curing Olives.” [...]

]]> By: Chandellehttp://nourishedkitchen.com/barouni-olives/#comment-4385 Chandelle Wed, 07 Oct 2009 01:38:11 +0000 http://nourishedkitchen.com/?p=2445#comment-4385 Thanks for the link. We have lots of wild olive trees around here and in addition to harvesting the leaves, I've been wondering if I could ferment them or otherwise cure them at home. I love olives! Thanks for the link. We have lots of wild olive trees around here and in addition to harvesting the leaves, I’ve been wondering if I could ferment them or otherwise cure them at home. I love olives!

]]> By: Marlyhttp://nourishedkitchen.com/barouni-olives/#comment-4383 Marly Wed, 07 Oct 2009 00:37:32 +0000 http://nourishedkitchen.com/?p=2445#comment-4383 I can't wait to hear how your olives turn out. My mouth is watering as I type. How long do we have to order our own? Chaffin Family Farms said 20# is 34.95. That's more than $1.00/#. Did you pay just $1.00 for yours? Maybe the extra is for shipping. Thanks so much for sharing this with us. I really appreciate it. I can’t wait to hear how your olives turn out. My mouth is watering as I type. How long do we have to order our own? Chaffin Family Farms said 20# is 34.95. That’s more than $1.00/#. Did you pay just $1.00 for yours? Maybe the extra is for shipping. Thanks so much for sharing this with us. I really appreciate it.

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