Salt cured Olives ???

Hmmmm methinks you all taking the **** out of this country boy!!!!!.

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Originally Posted by Pedro_The_Swift

YUM!!

how do I get Vine yard rabbit pieces??

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Originally Posted by Numpty's Missus

Sounds yummy but I'd ditch the rabbit :D Backstraps are OK but the rest is too fiddly for me...too many little bones ;) Too much fuss....

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Originally Posted by Sly

Shoot a rabbit in a vineyard,hang it for a day or two,debone the carcass and cook .

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silly us,,:angel:

Hi Sly
Here is how they did it where Deb worked
SALTED OLIVES
-pick/wash/dry as best as you can.Be very careful not to bruise olives when picking.
-you need a drum with a tap at the bottom(ie homebrew beer tub)
-put a 1" layer of salt(chunky style,NOT fine or table salt)
-put a 2" layer of olives
-continue till drum is full
-seal drum
-drain drum as liquid forms,(check every 2 weeks) tilt drums to get all liquid out each time.
-taste test after 6 months,may need up to 12 months.
-when ready sieve in collander to remove most salt,store in zip tie bags.
If you want to talk to Deb about olive stuff send a PM,will give you her mobile number.
JUST DISCOVERED TODAY PARROTS ARE STEALING MY MEAGER HARVEST:mad::mad::mad::mad::mad::mad:
Andrew

Hey Sly
Deb just read all the earlier posts.
With your brine olives,DO NOT add garlic or chillis in the brine process.The reason is they ferment in the brew and spoil,can even be toxic.The trick is brine the olives first then garlic/chilli later in small batches.
Andrew

Thanks Andy and Deb. Have changed the brine in the big drum and got some rock salt to try the long haul salted olives.