What's

M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11035	M MadDogMike Posted posted on Tue, Sep 14, 2010 9:38 PM Well, another batch of olives crashed and burned :( "Spanish Gypsy Olives - Just a blush of Purple - 10 day water bath, saltwater brine, limes cubes (I didn't have any lemon), cumin seeds, oregano, garlic, vinegar, olive oil. Ready in 2 weeks." The 2 weeks was up so I cracked them open and tried a couple. They are too bitter! Uncured olives are VERY bitter, seems that I tasted them after their 10 day water bath and the bitterness was gone. Now they have a good flavor but they are just a little too bitter. I can't tell if it's from the lime peel or if it's the natural bitterness of the olives. Then to add insult to injury, I either got food poisoning after eating them or coincidentally got the flu. I followed the recipe fully and was very careful to keep everything clean. The two other people who sampled the olives last night didn't get sick so who knows? So far the only successful batch was the lye-cured ones that taste like canned black olices. They are OK but black olives are about the most bland olives ever created.

Well, another batch of olives crashed and burned :(

"Spanish Gypsy Olives - Just a blush of Purple - 10 day water bath, saltwater brine, limes cubes (I didn't have any lemon), cumin seeds, oregano, garlic, vinegar, olive oil. Ready in 2 weeks."

The 2 weeks was up so I cracked them open and tried a couple. They are too bitter! Uncured olives are VERY bitter, seems that I tasted them after their 10 day water bath and the bitterness was gone. Now they have a good flavor but they are just a little too bitter. I can't tell if it's from the lime peel or if it's the natural bitterness of the olives.

Then to add insult to injury, I either got food poisoning after eating them or coincidentally got the flu. I followed the recipe fully and was very careful to keep everything clean. The two other people who sampled the olives last night didn't get sick so who knows?

So far the only successful batch was the lye-cured ones that taste like canned black olices. They are OK but black olives are about the most bland olives ever created.

Post #553893 by MadDogMike on Tue, Sep 14, 2010 9:38 PM