Olive season starts in May, so now is the perfect time to learn how to get olives from the tree to the table using ancient techniques of curing and preserving, so that you can turn bitter fresh olives into deliciously rich and delectable treats. Olive trees are drought and disease resistant plants that thrive in garden hot spots and dry patches, and they are one of the most extensively cultivated fruit crops in the world. This workshop will pass on ancient skills that have sustained civilizations since the bronze age, and show you how to obtain a yield from these hardy and useful trees.
In this hands-on workshop, Barbara Clark will be demonstrating how to brine cure olives. Barbara will also show you how to make up preserving solutions for the later stage of the process - including how to use fresh herbs to enhance the flavour of your cured olives. Recipes will be provided so that you can try different flavours at home, and you will leave the workshop with a couple of jars of curing olives so that you can start experimenting straight away.
This workshop is open to PSN members only, and members can sign up for this event using the REGISTER button on the left of the screen and providing your login details (email address and password). If you are not a PSN member and would like to take part in this workshop, you can join PSN here
Numbers are strictly limited to 5 participants, so you will need to get in quick to save your place for this workshop.
COST
Please bring $5 to the workshop to cover the cost of raw materials (you will be going home from this workshop with 2 big jars of olives, roughly 1kg).
WHAT TO BRING???
2 x 500mL jars
Your own cup,
Something savoury for afternoon tea (that would go nicely with olives)
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