Back in January I posted about curing the olives from our backyard tree. It took a long time, maybe about two months total, but they were delicious. I used this marinade featuring vinegar, garlic, and lemon:
1-1/2 cups white wine vinegar
1 Tablespoon salt dissolved in 2 cups water
1/2 teaspoon dried oregano
3 lemon wedges
2 cloves garlic
Olive oil to cover
Next time I wouldn't cover them with olive oil. They tasted best after a whole month of marinating. I wish I had some left!
Pictures above is our herb garden. Mostly you can see parsley, sage, and rosemary, but maybe there's tarragon squeezed in there. The sage is blooming with purple flowers. Since most things are in their prime now, I plan to dry big batches of each. Sage and tarragon are especially fragrant and palatable when dried.
No comments:
Post a Comment