tag:blogger.com,1999:blog-24170237.post8103793349200876750..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: On the Olive.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-24170237.post-17028778341582966332008-10-16T06:02:00.000+10:002008-10-16T06:02:00.000+10:00Prosperos Cell is my all time fav Durrell book. I ...Prosperos Cell is my all time fav Durrell book. I always add orange peel when marinating olives.Barbarahttps://www.blogger.com/profile/15074005234609879061noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-50975206801807497262008-10-15T05:55:00.000+10:002008-10-15T05:55:00.000+10:00An olive branch of peace, of course! An important ...An olive branch of peace, of course! An important use indeed.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-50121697861561433912008-10-14T12:19:00.000+10:002008-10-14T12:19:00.000+10:00What more could it offer? How about peace? An oliv...What more could it offer? How about peace? An olive branch... ;)<BR/>ObermudaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-62078025033325135982008-10-13T19:41:00.000+10:002008-10-13T19:41:00.000+10:00There are lots of olive trees here in San Diego. M...There are lots of olive trees here in San Diego. May years ago I chipped an article from Sunset magazine on how to cure your own olives but I never tried it. It seemed like an awful lot of trouble when you can just pick up a can or bottle at the store.Rochelle R.https://www.blogger.com/profile/03703814746781987513noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-12059442582972639042008-10-13T09:45:00.000+10:002008-10-13T09:45:00.000+10:00I just checked the recipe (it's in Elizabeth David...I just checked the recipe (it's in Elizabeth David's <I>Spices Salt and Aromatics in the English Kitchen</I> but comes from William Verral's <I>The Cook's Paradise</I>) and find I remembered it slightly wrong. The bread is to be fried, and either orange or lemon juice can be used.<BR/><BR/>But freezing the Seville oranges does sound like a good idea. Do they maintain their consistency, or do they get a bit squishy? That would make them hard to squeeze. I guess you could just freeze some juice.Liz + Loukahttps://www.blogger.com/profile/11041957231286910198noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-44643502180929978312008-10-13T08:54:00.000+10:002008-10-13T08:54:00.000+10:00What a fantastic-sounding savoury! The only proble...What a fantastic-sounding savoury! The only problem would be the availability of Seville oranges. They are only around for about a month (here in Queensland anyway) - in about August, and I buy and freeze them for marmalade. Maybe I could keep a few wedges frozen for this idea?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-2482807756149737712008-10-13T08:28:00.000+10:002008-10-13T08:28:00.000+10:00Orange juice with olives does sound good. It remin...Orange juice with olives does sound good. It reminds me of a recipe I have somewhere for little savouries: fingers of bread, topped with anchovies, sprinkled with parmesan and grilled, then a seville orange squeezed over. These are delicious.Liz + Loukahttps://www.blogger.com/profile/11041957231286910198noreply@blogger.com