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Tuesday, 20 October 2009

Partiendo Olivas

I've started picking the olives, some we are going to let turn black and have pressed for oil :-) These have been bashed with a stone to split open and are then left in water - to be changed every 12 hours - for a couple of days, to get rid of the bitterness. They are then stored in salty and herbed water for about a week, and are then ready to eat :-)

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