Harvesting Table Olives

We’ve decided to do a small batch of table olives and have kicked off by harvesting green Manzanillo olives (pictured). We’ve decided to do a blend of green olives and black olives (Barnea). We’re doing the water method to help extract the bitterness from the olives before putting it in strong brine for the next 2 months to ferment. Then a lighter brine for up to a year. It’s a process, but one we cannot wait to see through.

Here are a few pictures from our harvest.