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<pre>Thanks to all who took the trouble to respond to my queries regarding uses
for pomace [sansa, jift ]. It would seem I do not have a 'waste' product at
all.That is just the information I need when applying to council for
building permission to erect a structure to house the press and associated
equipment, especially as I live in an environmentally sensitive coastal
area.
On another matter-- I have either heard or read somewhere that in some
coastal Mediterranean areas it was a tradition to begin the process of
pickling olives by soaking them in the sea [I presume that sea water is not
salty enough to complete the process ]. Does anyone know of this process,
where it was [or is] practised and what is the general procedure to
successfully pickle the olives?
Alan Watt
Tanja
Olives


[Non-text portions of this message have been removed]
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<pre>Hello all,

my name is Keith and we have a young olive grove in North Canterbury, New
Zealand. The comments about the dry waste are all very helpfull. What do
people do with the "water" waste??




Keith
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<pre>Alan

I have either heard or read somewhere that in some coastal Mediterranean
areas it was a tradition to begin the process of pickling olives by soaking
them in the sea .

Sea water will indeed pickle the olive, it will just take a tad longer. My
mother and mother-in-law both live by the sea and I experimented in 98 with
straight sea water when down with them. Unfortunately the little microbes
in the water decided they liked eating olives and they were ruined. I
should have used the open sea water rather than rock pools that had their
water changed twice daily. Sea water is (I think) about 3-4% salinity
normally and I use a 12.5% solution without changing the water. However, if
you lived near the Dead Sea you would be able to salt dry the olives. A
most delectable manner of curing them. They end up looking like tiny
shivelled prunes (similar to semi-dried which, in effect, they are) but an
intensified flavour.


what is the general procedure to successfully pickle the olives?

Many many ways. The one above is a very simple (and ancient) one. So is
salt curing but you end up with a lot of salt waste. Not good in the Murray
Basin.

especially as I live in an environmentally sensitive coastal area.

See other posting about "waste" water. Because most of our sewerage systems
in Oz are bacterial powered the waste may/will disrupt same. Of course one
doesn't have this prob with any 2 stage system.

Regards
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<pre>On 7 Apr 2000, at 10:17, Denise Jordan-Smith wrote:

As long as the water waste you are refering to is only the vegetable
water from the pressing then its fine to reapply it to the grove
through your irrigation system. It seems the council is happy with
this for gaining resource consent.

iain latter
lincoln

> Hello all,
>
> my name is Keith and we have a young olive grove in North Canterbury, New
> Zealand. The comments about the dry waste are all very helpfull. What do
> people do with the "water" waste??
>
>
>
>
> Keith
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