Jamee Moltini’s Stove-Top Dolma
I was taught to bake dolma, but Jamee makes hers on the stove-top in this marvelously rich tomato broth. See for yourself, and vive la difference!
Geoff Dervishian’s Preserved Olives
Like his grandmother before him, my friend Geoff loves to preserve the yearly olive haul that can be found throughout Fresno each November. A viticulture researcher and instructor at Fresno State, Geoff’s got street creds when it comes to this stuff, but even so, he admits that preserving olives is as much an art as a science.
If you live near an olive tree and have always wanted to try your hand at preserving, this recipe gives you that jump start. And if you catch the bug, check out the Master Food Preserver Program offered by the University of California’s Agricultural and Natural Resources. I love their tag line: “preserve today; relish tomorrow”!
Geoff Dervishian’s Preserved Olives
Print
Yield:
Serves 25 people
Prep time:
7 days, intermittent
Cook time:
0
Total time:
7 days, intermittent
INGREDIENTS
| 1 | small basket of freshly-picked olives |
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| 1.5 | cups of salt |
| 1 | quart of red vinegar |
TOOLS
- A sharp knife, cutting board, large bowl or beverage dispenser, old pickle or olive jars
INSTRUCTIONS
| 1. | Rinse olives in a colander. |
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| 2. | Fill a large bowl or beverage dispenser with water. |
| 3. | Make one small cut into the flesh of one side of each olive and place it in the water. |
| 4. | Rinse and refresh the water each day for seven days. |
| 5. | Taste the olives on day seven; if they are still too bitter, continue rinsing the water each day until they have the right amount of bitterness to suit your taste. |
| 6. | Combine one gallon water, the salt and the vinegar to make a brine. |
| 7. | Place the olives in they jars, and fill the jars with the brine. |
| 8. | Pour enough olive oil over the olives to cover them before sealing the jars. |
| 9. | Store the jars in your refrigerator until ready to eat. |
NOTES
| On Episode 2 of Jul’s Armenian Kitchen, Geoff and I ate a jar that had been in his fridge for two years. You can also store them in your pantry, but Geoff cannot vouch for how long they will keep. So if you go the pantry route, enjoy them in good time. |
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