Comments on: The Olive Oyl Experiment–Curing Olives Using Traditional Methods

By: omg … olives! « BriarPatch Blogs

omg … olives! « BriarPatch Blogs — Tue, 10 Nov 2009 07:43:38 +0000

[...] The Olive Oyl Experiment–Curing Olives Using Traditional Methods and Barouni Olives: Adventures in Olive Curing. [...]

By: Are height and health related? Not necessarily « The Complete Body

Are height and health related? Not necessarily « The Complete Body — Thu, 29 Oct 2009 15:32:45 +0000

[...] was first alerted to this concept in a post by Kim Hartke about making olive oil. I am tall and skinny in part due to my deficient modern diet [...]

By: Kimberly Hartke

Kimberly Hartke — Sat, 17 Oct 2009 16:15:51 +0000

Hi Ben, I am not only tall, but very narrow in the face, shoulders and hips, which Dr. Weston A. Price discovered a body structure that is narrow is a result of lack nutrients. You are right, being tall in itself is not a problem, it is being narrow AND tall. My jaw is extremely narrow, as well, the dentist always remarks on that, and it is why I had to have braces as a child! It’s referred to in the following article as the Ichabod Crane syndrome, here is the article that explains what I am talking about.

http://dev.westonaprice.org/index.php?option=com_content&task=view&id=20&Itemid=27

By: Ben

Ben — Sat, 17 Oct 2009 13:09:04 +0000

A little off topic, but you said: I am tall and skinny in part due to my deficient modern diet when I was young (the tall part) and in part due to the health kick I have been on for 5 years which has trimmed me down from a size 12 to a size 6. Is being tall the result of an unhealthy diet? I had always correlated being tall with being healthy. Do you have any other information I could read about this? .-= Ben´s last blog ..A new theme and new links =-.

By: Nourishing Traditions--so Simple Even a Husband Can Do It! | Hartke Is Online!

Thu, 15 Oct 2009 15:55:10 +0000

[...] husband has also been babysitting my Olive Oyl experiment for me, and he daily rinses my “water cure” batch of olives. Here he is with an [...]

By: Michael

Michael — Wed, 14 Oct 2009 00:06:12 +0000

This should be interesting. For years I have wanted to make my own olive oil. I finally find a company that makes a home olive oil press. Now I need to learn about the curing. Thanks for this post! Michael .-= Michael´s last blog ..Does High-Fructose Corn Syrup Have To Be In Everything? =-.

By: Martha

Martha — Tue, 06 Oct 2009 13:17:04 +0000

I can personally attest to the fact that there is such a thing as a ripe black olive. I grew up in California with a “gleaning” dad who was always scoping out unpicked fruit trees in the neighborhood. One day I jumped at his offer, coming in the door, of a black olive to whoever wanted it (black olives did not fit in our food budget, but I LOVED them). I will never forget the awful bitter taste of that purplish juicy piece of fruit that looked so tempting at first. I guess Dad thought it would provide some educational amusement!

By: Carrie (Organic and Thrifty)

Carrie (Organic and Thrifty) — Tue, 06 Oct 2009 07:44:46 +0000

I just got my olives, and am getting up the nerve to embark on the curing journey. I see all these delicous "gourmet olive bars" at my HFS, and thought it would be nice to have my own stash! I will keep you posted! .-= Carrie (Organic and Thrifty)´s last blog ..Transitioning a Child to a Gluten Free/Sugar Free Diet =-.

By: tonya

tonya — Tue, 06 Oct 2009 00:41:21 +0000

So are you trying to brine them natually or are you lacto-fermenting them? Maybe you said it, but I didn’t catch the purpose here…

By: Dana

Dana — Mon, 05 Oct 2009 19:11:55 +0000

I had heard that black olives are the ripe stage of olive. Wikipedia backs me up:

http://en.wikipedia.org/wiki/Olive

I would love to know how the unripe olives have become so favored for eating, and why canners choose to chemically “ripen” olives rather than order ones already black. I’ve never liked the pickled green kind with the pimentos in them, preferring the canned black ones instead.