Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Odds & Ends
White Sangria
Clarified Butter (Ghee)
Dried Lemon or Orange Peel
Brandied Fruit
Cherries in White Rum
Dried Mushrooms
Brined Grape Leaves
Home Made Ricotta Cheese
Home Made Mozarella Cheese
Orange Flavored Olives
Lemon-Lavender Marmalade
Home Cured Olives
Citrus Roses
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Home Cured Olives
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All over California there are olive trees with the fruit going to waste each year. You can cure the fruit of any olive tree and it is very easy. First find a tree and ask the owner if they would mind if you picked some fruit. Make sure the fruit is not sprayed, of course. You can pick the fruit when it is green or black it makes no difference.
Fresh olives
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In the fall pick some olives.
Sort the fruit. Green, half ripe, and ripe.
Wash and remove any damaged fruit.
Make sure it is all about the same size.
Place in cold water to cover, in a container for each kind of fruit, green, half ripe, ripe
Each day change the water.
After two weeks taste an olive.
If still bitter continue changing water each day or until a good flavor comes.
Next soak the olives in a brine solution for 24 hours.
Drain and store olives in olive oil until needed. They will keep a very long time this way in the refrigerator. You can add cloves of peeled garlic, sprigs of rosemary,
dried orange peel, for flavor.
It will take several months to make these olives but they are well worth it.
Skip and I have a little bowl of these every night before dinner with a glass
of wine.
Enjoy with our
2006 Pinot Noir.
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