Olives straight from a tree are inedibly bitter and must be cured and then pickled somehow to make them edible. In this workshop we will cover several different techniques to cure olives, each with a different waiting - or curing - period. In order to fully experience the stages of the processes, some olives will have been partially cured before the class for you to continue the process; as well as taking home fresh olives for you to start from scratch. Tastings will be available so you can decide which style is your preferred. We will use both black and green olives. If you grow olives, bring along some samples so that we can suggest some ways to cure them.
Trainer Bio: Maria from My Green Garden. Coming from an Italian background, Maria has grown up with preserves made ritually throughout the year. For generations past, this was one way of ensuring food throughout the leaner months. This is Maria's story, which, combined with her science background, means that you will understand why preserving works as well as getting to enjoy the delicious olives that you have cured yourself.
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- How to transform the raw olive into something deliciously edible
- How to cure and pickle olives using a variety of different techniques
- How to cure olives and have them ready for an antipasto platter in less than a fortnight
- Jars of olives ready to continue the pickling process at home
- Samples of olives that have been prepared ready to dress and eat
- Recipes for the techniques covered in the workshop
- Notepad and pen
- A sturdy bag or small box to carry jars of olives home
Casual. long hair tied back, closed toe footwear
Those interested in preserving olives
Vendor since 2013
CERES - Centre for Education and Research in Environmental Strategies, is an award winning, not-for-profit, sustainability centre located on 4.5 hectares on the Merri Creek in East Brunswick, Melbourne.
It is also a thriving community, an urban farm, Australia’s largest deliverer of environmental education, an event and conference venue and a place rich with social and cultural diversity. CERES is recognised as an international leader in community and environmental practice.
Built on a decommissioned rubbish tip that was once a bluestone quarry, today CERES is a vibrant eco-oasis. 350,000 people visit CERES each year. Many more engage with us through our Sustainable Schools program which takes sustainable education into schools across the state.
CERES’ green technology displays, buildings, education and training programs and social enterprises (CERES’ Organic Market, Café, Permaculture Nursery and Fair Food organics delivery) demonstrate food security, sustainable agriculture, energy efficiencies, renewables and water conservation in action.
CERES is a model for a future with sustainability, innovation and connectedness at its heart.
Come, be welcome, you never know what you will find on our rambling paths.