Thank you for the link. That guy must his kalamatas just like me, he is lucky he can grow his own.
There is another kind of Greek olive that is also delicious, and tastes quite different from the kalamatas.
It is round and large, not those little ones that have shriveled up skins.
I have also purchased them in large quantities and re-brined them to my own tastes.
Many years ago, they did not fill the olive jars with water and a little vinegar. They used real olive oil and a little red vinegar.
The best brand was Kronos (or Krinos), can’t remember which one. Don’t know if they are still around, but they are the deluxe quality brand.
The ones they sell in Walmart are ok, just not as good quality as Kronos. I still buy them as they are expensive enough, LOL.
I didn’t know olives grew in colder climates.
Thanks for sharing your kalamata story. It was a good read.
I think Xi should tour all the Demon run cities....
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Mike Lee
@BasedMikeLee
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31m
Given that Xi Jinping’s visit to San Francisco led to that city being cleaned up for the first time in years, what should we have Xi visit next?
#kampvuurkuier
Bacon, olive cheese bread (awesome)
INGREDIENTS
1 large onion
100 g (3.5 oz) bacon
4 eggs
148 ml (5 fl oz) of white wine
98 ml (3.3 fl oz ) olive oil
250 g (2.5 cup) all purpose flour
1/2 teaspoon salt
5 g (1tsp) of baking powder
150 g (5 oz) grated swiss/cheddar cheese
200 g (7 oz) cooked ham
100 g (3.5 oz) black pitless olives
100 g (3.5 oz) green pitless olives
2 small spoons (2 tbsp) chopped fresh parsley
PREPARATION
Preheat the oven to 180C (360 Ft).
In a large bowl, whisk together liquid preparation: the wine, oil, eggs and salt.
Next, in separate bowl, mix the flour and baking powder and stir it into the liquid preparation.
Chop the onion and fry it in a skillet with a bit of olive oil on medium heat, once onion get’s golden color add the bacon and cook for a few minutes, drain the oil and set a side (onion & bacon) for a minute. Cut the olives, parsley and cut the ham to small pieces.
Add all ingredients (onion & bacon, olives, parsley and ham and grated cheese to the dough mixture and mix well.
Pour into a well oiled or buttered loaf pan (I used 9 by 5 inches). First time I made this bread I lined the pan with baking paper and the bread came out much prettier then this time so if you have baking paper, use it to line the pan!
Bake in the oven for 1 hour at 180°C, test to see if done with sticking fork in the middle – it should come out clean!