This is our 4th olive harvest year for our olive oil – Nero Del Gallo 2012, at our ranch in Santa Ynez, CA. This year we will cure some of the olives and learn in the process. We used two methods: Water – which is a traditional Greek method as well as a Sicilian method that uses a salt and vinegar brine solution. We will track our progress as we go. Stay tuned for updates as the curing process can take up to 6 months.
Italian olive varietals: Leccino, Pendolino, Frantoio & Maurino
Update! We found Sicilian method to be best. Water method produced water logged tasteless olives. For Sicilian Brine: 1.5 C pickling salt, one gallon of cool water, 2 C white Vinegar.