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<pre>Do we have any "artist" here with us? I would like to have a simple
logo designed for our OliveOil group and would love to have a
volunteer do that for me (royalty free of course :-). Please reply
to OliveOil-owner@yahoogroups.com

Best regards
Jamal Sadoun

P.S. Oh BTW, for your work on designing the logo, I will make a
recommendation to the rest of the group. Also, I have another need
for a professional olive oil bottle label design. I will pay for
this :-(
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<pre>Help!

I'm looking for pickling recipes for Kalamatas. I put in pickling in File
as a search and couldn't find any. What do I do?

Trudy Hollinshead
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<pre>Kalamata Olives


Kalamata Style olives is one of the ways that the Greeks prepare olives.
There are two ways. You can use Kalamata olives, Volos or Hojiblanca

Use only one variety/batch. Remove defective fruit, leaves, stalks.Soak
for one day to get rid of orchard dust and contaminants. Use good
quality water. Use hygienic principles.

¥ Method 1 - Fresh black ripe olives are placed in brine (8-10%) until
debittered - Fill containers to the top, and keep olives under the
surface.

When bitterness has reached an acceptable level, remove and either soak
in wine vinegar overnight, then put into fresh brine (8-10%) or make up
a brine with vinegar - use 3 parts 10% brine and one part wine vinegar.
Then add extra virgin olive oil.

¥ Method 2 - Soak Fresh black ripe olives in water or 2% brine changing
te soaking solution daily for 5-10 days. Bitterness should be
acceptable. Then soak in wine vinegar or make up brine wih wine vinegar
as above. Add EVO.

This is a summary

Method 1 gives a better product. Also you can slit the olives before
brining or just before puttingb them in vinegar. Slits give better
penetration of salt and vinegar and help in the debittering of the
olive.

Stan Kailis
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<pre>Dear Stan,

On the Hunter Olive Association site I have a page of various recipes for
pickling olives.
Would you mind if I add these two to the site? (www.hunterolives.asn.au)

Regards,

Mike Wilson
Webmaster ... HOA.

>
> Kalamata Style olives is one of the ways that the Greeks prepare olives.
> There are two ways. You can use Kalamata olives, Volos or Hojiblanca
>
> Use only one variety/batch. Remove defective fruit, leaves, stalks.Soak
> for one day to get rid of orchard dust and contaminants. Use good
> quality water. Use hygienic principles.
>
> ¥ Method 1 - Fresh black ripe olives are placed in brine (8-10%) until
> debittered - Fill containers to the top, and keep olives under the
> surface.
>
> When bitterness has reached an acceptable level, remove and either soak
> in wine vinegar overnight, then put into fresh brine (8-10%) or make up
> a brine with vinegar - use 3 parts 10% brine and one part wine vinegar.
> Then add extra virgin olive oil.
>
> ¥ Method 2 - Soak Fresh black ripe olives in water or 2% brine changing
> te soaking solution daily for 5-10 days. Bitterness should be
> acceptable. Then soak in wine vinegar or make up brine wih wine vinegar
> as above. Add EVO.
>
> This is a summary
>
> Method 1 gives a better product. Also you can slit the olives before
> brining or just before puttingb them in vinegar. Slits give better
> penetration of salt and vinegar and help in the debittering of the
> olive.
>
> Stan Kailis
>
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
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<pre>Dear Mike

Yes that is ok - please acknowledge me and the University of Western
Australia but take out the typos. With about 50 emails a day I just type
the message and send. A bit sloppy, but I could answer people in a
reasonable time. There will of course be a lot more detail in the
Australian Table Olive Production.


Stan Kailis
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<pre>> Dear Mike
>
> Yes that is ok - please acknowledge me and the University of Western
> Australia but take out the typos. With about 50 emails a day I just type
> the message and send. A bit sloppy, but I could answer people in a
> reasonable time. There will of course be a lot more detail in the
> Australian Table Olive Production.
>
>
> Stan Kailis

Thanks. Done!

Mike.
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