My Olive Garden
In 1970 I made a huge discovery. My husband and I had moved from Thailand to the United States. I was pregnant with our son and one of our new friends introduced me to hand stuffed olives.
I found myself craving both green olives and black olives. I became particularly fond of chili pepper stuffed olives, particularly jalapeno stuffed olives.
Over a period of time I discovered anchovie stuffed olives, pepper jack cheese stuffed olives and blue cheese stuffed olives. I even discovered a recipe to make blue cheese stuffed fried olives.
For the past 30+ years my personal olive garden has been blooming with flavor and good health. I include this fruit as much as possible in my meal preparation and recipes.
I found myself craving both green olives and black olives. I became particularly fond of chili pepper stuffed olives, particularly jalapeno stuffed olives.
Over a period of time I discovered anchovie stuffed olives, pepper jack cheese stuffed olives and blue cheese stuffed olives. I even discovered a recipe to make blue cheese stuffed fried olives.
For the past 30+ years my personal olive garden has been blooming with flavor and good health. I include this fruit as much as possible in my meal preparation and recipes.
The recipe I prefer is natural and uses no lye or sugar.
Olives freshly picked from the tree contain compounds which makes the fruit much to bitter for immediate consumption. There are many ways of processing olives for table use.
Traditional methods use the natural microorganisms of the fruit and procedures which bring about fermetation of the fruit. This fermentation creates lactic acid. The result is a product which will store with or without refrigeration.
Olives are a fun little fruit once considered sacred. The Greeks considered olives a symbol of goodness and nobility. Even today the branches of the olive tree are a symbol of peace.
Although the tree was first grown around the Mediterranean, it is now cultivated in areas of the United States, Latin America and Australia.
