As the settlers moved westward during the Frontier peri-
od, they brought with them fixed ideas of their earlier cus-
toms of dress, social and economic life, and methods of
food preparation. They adjusted these customs quickly to
meet to the needs of their new environment, drawing from
Indian, Mexican and Spanish cultures along the way.
Early immigrants to California were discovered a highly
civilized Spanish culture and such delicacies as the fol-
lowing--in use by the Spaniards since 1769!
Directions
Gather about 4 gallons of olives
Wash and clean thor-
oughly then place in an oak or crockery container
A
vinegar barrel or 8 to 10 gallon stone jar is excellent.
Cover with enough water so they can be stirred or agitat-
ed with a wooden paddle.
Pour 1 gallon of concentrated lye in the container and
macerate for about 48 hours depending on the maturity
of olives
Stir several times daily to permit lye to work
evenly
Test several times by slitting fruit with knife to
determine the action of the lye.
Very ripe olives must be processed carefully to prevent
crushing, or breaking the skins
Very green olives can
be cured, but will need a stronger solution, or a longer
time for maceration, to soften and loosen from the seeds.
After curing, wash olives thoroughly and soak in fresh
water for 2 or 3 days, or longer to eliminate lye
Change
water occasionally, until it tastes fresh, or is neutral to
litmus.
To start brine: Dump in 1 pound of salt
Add salt daily
until suitable brine is formed
This is not stable, and
should be renewed occasionally
Olives will keep much
longer in a very heavy brine.
WARNING: Do Not Seal! These olives should be kept
in an open container
Like all unpasteurized fruits
and vegetables, if sealed they may develop the
anaerobic Botulism bacillus, which is a dangerous
organism
An open container will prevent this dead-
ly risk.
