Caputo's in Elmwood Park had them last weekend for about $2 a pound as well.
Great pics Ava!

Rene G wrote:

RonJS wrote:Looking at the Tony's Finer Foods ads for sale items starting tomorrow, http://tonysfinerfood.com/do/viewAd I see some of their stores are offering fresh green olives for $1.49 a pound....hmmmm..

Awfully nice-looking olives (coming from a complete non-expert). Thanks for mentioning Tony's.

Those do look way better than the olives I spotted at Valli's earlier this week. Go for it!

thaiobsessed wrote:Caputo's in Elmwood Park had them last weekend for about $2 a pound as well.
Great pics Ava!

Thanks. They are still in brine, but I did a quick marinade yesterday of a few of them and shared them last night by request. I really, really liked them.

My husband thinks they still have a ways to go. I'm leaving them in the brine probably until next weekend then on to canning and perhaps seasoning some of them. Oh yeah, and maybe, yes maybe, ordering another 20 lbs.

I was part of the tasting committee and they are great--very mellow but you can taste the fruit. I look forward to seeing how they evolve.

Ava's olives:



Thanks for sharing!

boudreaulicious wrote:I was part of the tasting committee and they are great--very mellow but you can taste the fruit. I look forward to seeing how they evolve.

That's part of what I love about them. You already know my thoughts on this but, it's fascinating to eat one and recognize it as a fruit for the 1st time in my brief life of consuming olives. Yes, I also like that I recognize them as fruit.

happy_stomach wrote:Ava's olives:



Thanks for sharing!

Seriously, what can I give you for some lessons in food photography? That pic makes me want to rip some more olives out of the brine and eat them now.

pairs4life wrote:

happy_stomach wrote:Ava's olives:



Thanks for sharing!

Seriously, what can I give you for some lessons in food photography? That pic makes me want to rip some more olives out of the brine and eat them now.

On my way to the kitchen now

pairs4life wrote:Seriously, what can I give you for some lessons in food photography? That pic makes me want to rip some more olives out of the brine and eat them now.

Tipsily taken with iPhone 4. Upload immediately. No lesson except to hurry up and shoot so everyone can eat.

Whoa! Do those look good, or what? I *want* me some of those...

And, re: photo, what Happy Stomach said. I should be so skillful with my fancy-schmancy Lumix with the Leica lens...

Well done, all!

Geo

I don't know how to say this, but the taste has changed considerably since a few were served over the weekend. They just seem to get better. So I'm now thinking of not removing them from the brine until Thanksgiving for canning, but I will continue to taste them daily in order to stand by that new decision.

I've already got a call in for more olives and picked up a few buckets with lids to have multiple batches going at the same time, or kraut.

Ava, you are in the canning "zone"!

razbry wrote:Ava, you are in the canning "zone"!

Had fridge malfunction last week, blech! Still hope to finish Mes Confitures Strawberry preserves today or tomorrow as well as going ahead and pressure canning the olives.

Unfortunately, the orchard is out of olives for the season so I think next year I'll do 40 to 60 lbs and that ought to last us for the year with enough to share.

Kraut and non-alcoholic anisette coming soon, plus a curd I think. Then maybe on to onions, mustards, and something with cranberries, despite the lack of love I have for them.

Just picked up a pound and a half from Pete's Fruit Market in Milwaukee. I have never seen them anywhere in Milwaukee before so I had to grab some. I am going to try the lye method and if it works, Im going back to get more next week. This thread was a nice starting point!

eatwisconsin wrote:Just picked up a pound and a half from Pete's Fruit Market in Milwaukee. I have never seen them anywhere in Milwaukee before so I had to grab some. I am going to try the lye method and if it works, Im going back to get more next week. This thread was a nice starting point!

Funny, I just placed my order for 17lbs. I've been busy so if I get through them, & they have more, I will do another 17 lbs. Last year I did about 10 lbs & with giveaways it wasn't enough.

Has anyone seen any fresh olives this season anywhere? I had some unbelievably fresh tasting olives in Spain this summer so I'd like to try my hand at curing my own.

Thanks!

j0emv wrote:Has anyone seen any fresh olives this season anywhere? I had some unbelievably fresh tasting olives in Spain this summer so I'd like to try my hand at curing my own.

Thanks!

Pretty sure I saw them the other day at Tony's Finer Foods on Lincoln just north of Foster.