Olive picking here in Posadas! (Cordova, Spain)

Hi folks! Hope you’re keeping fine…

Well, it’s that time of year again! And when I say ‘That time’, I mean olive picking time!

My son has been busy: firstly he and his friend picked some of the trees on the flatter ground around our house. The trees are old and beautiful, what with their greyish, twisted, gnarling trunks — each one different, individual, possessing its own character and personality.

The trees are ‘secano’ meaning dry, not irrigated and are also grown ecologically (no chemicals, pesticides etc.) The variety of olive is ‘lechin’ — this is an ovoidal and slightly asymmetric olive and the leaves are elliptical, short and of medium width. It is considered a variety of rustic olive, with cold tolerance, very good adaptation to limestone soils and very high resistance to drought.

As you can see from the photos, these were picked by hand. The branches were vigorously beaten with long, light and very strong fibreglass poles. The olives fell onto the large nets which were spread around the base of the tree and then these were gathered up and tipped straight into a trailer.

Meanwhile, I looked on eagerly…

The boys worked from 8:30 am to about 5 pm, (stopping to have a hearty lunch of green pepper, onion and nutty macaroni cheese, with homemade chips cooked Italian-style in olive oil and butter and seasoned with plenty of salt, garlic and rosemary; this was followed by a generous chunk of my homemade apple cake, the recipe of which I have included below).

Not many chips on this plate because it was for me and I’m watching my weight a bit! (Shame!) The dark ‘slop’ was actually a very delicious black bean stew.

The lunch certainly recharged their batteries, and by the time they finished work, they had picked 550 kilos!!! The following day they drove the olives to the local press in Posadas and the fruit was converted to olive oil — thick, greeny-gold and strong-smelling, still with bits of olive debris floating about which eventually settles to the bottom (i.e. unrefined, first-pressing, virginal and in all its purity — like I used to be!). The booty was equally divided between the two boys, so now we have about 10 x 5-litre bottles of gorgeous oil, which should keep us going for a while!

Last weekend there was more olive picking in my son’s finca (located on the foothills of the Sierrezuela), but this time, because the olive trees are still fairly small, being only three years old and planted as semi-intensive, the tractor was called in to pick them. This was fascinating for me because I have never seen one of these 3 &1/2 m tall giants at work. It passes over the trees and vibrates them with it ‘jaws’ while at the same time, guzzles up all the olives. No wonder these tractors are so expensive — this one’s price was 250.000 € (about £210.000!).

When the deposit is full of olives, it then spews out its contents into the hungry truck that awaits close by.

The work commenced at 8am and by 3 p.m. they finished (just as well, since the tractor charges a hefty price per hour!). Mind you, this will only be the method for the next year or two, while the olive trees can fit under the tractor. The idea is to let these grow tall and big so that they can be picked by hand when they are more mature. I think that the olives weighed in at a handsome 5000, more or less and will also be used for oil. The variety of olive is ‘arberquina’, a smaller, rounder olive that produces a sweet oil with no bitter aftertaste and gives fruity aromas, like banana and apple. It has a soft, sweet aroma.

So we had some enjoyable and profitable days! But not so fast — it’ll be my turn for action soon, once I have picked some olives that have turned from green to black. I will prepare them Greek style, that is by first preserving them under salt for about three weeks (after having previously put a cut in each one), and when they have dried and become all wrinkly, I will wash all the salt away, dry them thoroughly, then pack them into jars and perhaps top with some oil and maybe flavour with oregano. They are delicious! See this link for photos of th e process.

Anyway, I think I’ve gone on for long enough for now!

Thank you for visiting! Your comments and/or questions are always welcome…

Until next time — take care! xxx

Preserved, salted olives (take two)

Hello all! I hope that you are keeping well.

A few blogs ago I wrote about my recipe for pickled olives. I mentioned in it that I would also be trying out a recipe for dried, salted olives. Well, I have performed that experiment and although it’s not completed, I wanted to share my progress with you so far. (The olives probably have about another few days or a week to sit in the salt…)

Anyway, here are some photos:

Firstly, I always like to work with a cup of strong tea close at hand — and as you can see, I’m not the only one who appreciates a cuppa! (You can just spy an olive tree towards the left.)

I washed a load of black olives that I had previously picked and made sure they were free from any bugs (or cat hairs). I then pricked each one with a sharp knife, careful to avoid pricking my thumb as I gained momentum…

Once done, I took them inside and placed them in an earthenware crock (which I bought years ago from the nearby village of La Rambla, famous for its ceramics and pottery, exporting worldwide). I first lined the base with some salt

I covered the olives with more salt, then another layer of olives and continued like this until all the olives had been used up…

The olives should remain under salt for about three weeks until they are nice and wrinkly. You should stir the olives, or shake the pot every day. The salt becomes damp as it absorbs their bitter juice. I needed to add more salt at regular intervals. I think I have used about 5 bags of half a kilo so far, which although it sounds a lot is well worth it because it costs me only 34 céntimos per bag — and the olives were free.

Here is the result after 2 & 1/2 weeks. The salt appears coarser due to the dampness — it also smells nice ‘n’ olivey. I have just tried one of the olives and they are definitely getting there, tasting good already. However, I will leave them under salt for at least another week until every taste of bitterness has gone (and until I’ve gone to Posadas to buy loads of jars to put the olives in!)

…and here’s a close-up of the little fellas

When they are ready, I can either shake or wash all the salt off, then tightly pack the dried olives into sterilised jars, filling and covering with a layer of oil to form an airproof seal.

I will include photos and comments on the finished result in a further blog.

Well, that’s all for now. Thank you for visiting — take care! xxx

P.S. Comments and questions always welcome

Ode to Olives — and a marinated olives recipe from Posadas (Cordova)

Hello, I hope this finds you all in good health and spirits.

A few blogs ago I put up photos of the olives I had picked and was scoring them before putting them in water to remove the bitterness so later I could pickle them.

Olive picking is underway, even on these young alberquina olive trees from my son’s finca

And here are some ‘manzanilla’ olives from our finca, as yet uncut because I just picked them today

Well, a couple of weeks have passed since scoring the first set of olives, and after having changed the water daily they are less bitter (or ‘sweeter’ as they would say in Spanish), so today was the pickling day. And here is what I did:

The olives in soak produce murky, oily water…

I prepared my marinating ingredients which were (this time) fennel, oregano, thyme, garlic, a little chilli, bitter orange rind, bay leaf, salt and vinegar.

I sterilised my jars by putting them in boiling water…

…but I cracked one by adding water to it before letting it cool sufficiently!

After filling the jars with the ingredients and adding the olives, I placed them back into the semi-boiling water for about 10 minutes to produce a vacuum so they would be tightly sealed.

I did place a cloth on the base of the saucepan so that the glass wouldn’t crack (again!)

And here’s the final result! I will wait a good couple of weeks before opening a jar, so that they have sufficient time to marinate. For my next set of marinated olives I will be varying the ingredients, probably making some spicy with cumin and paprika …

And to finish, I’d like to include a beautiful poem by Pablo Nerudo (1904-1973, Chile, poet and politician:

Ode to Olive Oil

Near the murmuring
In the grain fields, of the waves
Of wind in the oat-stalks,

The olive tree

With its silver-covered mass
Severe in its lines
In its twisted
Heart in the earth:
The graceful
Olives
Polished
By the hands
Which made
The dove
And the oceanic
Snail:
Green,
Innumerable,
Immaculate
Nipples
Of nature
And there
In
The dry
Olive groves
Where
So alone
The sky, blue with cicadas
And the hard earth
Exist,
There
The prodigy
The perfect
Capsules
Of the olives
Filling
With their constellations, the foliage:
Then later,
The bowls,
The miracle,
The olive oil.

I love
The homelands of olive oil,
The olive groves
Of Chacabuco, in Chile,
In the morning
Feathers of platinum
Forests of them
Against the wrinkled
Mountain ranges.
In Anacapri, up above,
Over the light of the Italian sea
Is the despair of olive trees,
And on the map of Europe,
Spain
A black basketful of olives
Dusted off by orange blossoms
As if by a sea breeze.

Olive oil,
The internal supreme
Condition for the cooking pot,
Pedestal for game birds,
Heavenly key to mayonnaise,
Smooth and tasty
Over lettuce
And supernatural in the hell
Of king mackerels like archbishops.
Olive oil, in our voice, in
Our chorus
With
Intimate
Powerful smoothness
You sing:
You are the Spanish language;
There are syllables of olive oil
There are words
Useful and rich-smelling
Like your fragrant material.
It’s not only wine that sings
Olive oil sings too,
It lives in us with its ripe light
And among the good things of the earth
I set apart
Olive oil,
Your ever-flowing peace, your green essence,
Your heaped-up treasure
Which descends
In streams from the olive tree.

Thank you for reading, I hope you have enjoyed this blog. As usual, comments and questions always welcome.

Take care! xxx

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