Text 25713, 79 rader
Skriven 2012-06-04 15:44:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: OLIVE OYL  20604
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> What is he doing about the non-compliant Australian
 DD> growers/pressers/processors? If you believe that all your countrymen
 DD> are following the standards then you need to change your name to
 DD> Pollyanna.
 GJ> There may be non-compliant Australian olive oil producers, over in the
 GJ> eastern states, but all the Australian oil I have tasted is top
 GJ> quality, pressed by members of the group that sets the standard.  It
 GJ> is in their own interest to maintain their reputation, and sell their
 GJ> more expensive oil on that basis.

 DD> They are everywhere there is money to be plucked by cheapening the
 DD> product. See above, Pollyanna.

Seeing that the Australians in the other states are originally mainly
descended from selected breeding stock of convicted criminals and
their guards, I would expect some to be less than scrupulously honest,
but I would expect better of "born free" South Australians.

 DD> Just because you always buy quality does not signify that there are no
 DD> cheats near to your location. I will not believe that all of your
 DD> countrymen are as honest and upright as you attempt to portray them.
 DD> They have as much cupidity as people everywhere.

Please go to my posting to iJim on this subject.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Olive Pickling
 Categories: Australian, Pickles
      Yield: 1 Batch
 
      2 kg Olives (preferably Kalamata
           Or similar), slit and
           Soaked
  1 1/4    Litres water
      3 tb Table salt, approximately
    600 ml White vinegar
      4    Cloves garlic, chopped
      4 ts Oregano, dried
      4 sm Red chillies
     12 tb Olive oil
 
  You will need 4 good-sized glass jars, washed and sterilized with
  boiling water and one uncooked whole egg in its shell for testing
  salt levels in the water.
  
  Slit the olives on both sides - a fine slit at the top of each side
  will do. (This will help release their bitter juice). You can also
  `crack' them by pounding each one enough to split the flesh slightly.
  
  Leave them to soak in salted water, changing the water each day, for a
  week. Wash and drain the olives and place them in the clean glass
  jars.
  
  Fill a bowl with the water and add the salt. Float an egg in the bowl
  ~ when it is submerged to the point that only a 10c piece-sized
  circle of the egg's surface remains above the water, there is enough
  salt in the water.
  
  Add the vinegar. Cover the olives in the jars with the salted water
  and vinegar mix, add chillies, garlic and fresh oregano and finish
  with a layer of olive oil to seal.
  
  Set aside for about 3 to 4 weeks or until the olives are ready.
  
  Maria Stavropoulos
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)