17 thoughts on “Olive

    • Thanks, Sylvia! Both photos have plenty of processing. My blood pressure issue makes enjoying these tasty olives a bit difficult. But I still eat them! So good on many dishes, or as-is! ๐Ÿ˜Š๐Ÿ˜‹

      • He makes his own sourdough pizza dough, and uses a round ceramic pizza stone. I think a new stone has to get oiled and baked first to prepare it for regular use. There is a term for that, but it escapes me. We grow our own tomatoes, and I can crushed tomatoes every year. Rick takes the canned sauce and adds his own blend of spices for the pizza, cooking up just what he needs to coat the rolled out pizza dough, which is shaped on the pizza stone. To that add whatever you like. He makes clam pizzas for me as I can’t have dairy any more, so clams, olives, onions, garlic, poblano peppers and anchovies. The possibilities are endless! ๐Ÿ™‚

        • Wow! That’s a lot more than I would try but the pizza sounds so delicious! Thanks for this, Lavinia. ๐Ÿ˜Š

          • I think the pizza stone is available in just about any kitchen shop, or even online. The other thing he does is coat the rolled out pizza dough with olive oil once it has been shaped on the stone. The the sauce and topping gets added.

            I used to make my own goat cheese with goat milk from a farm at the other end of town. I would keep the whey left over from the cheese making and Rick would use it in the pizza dough recipe. I have not made goat cheese (a soft chevre style) in many years, but it was good, and I used everything. Nothing went to waste, even the whey.

  1. Dear John, you should leave olives in warm water for a few days, but every day change the water… it would be fine and when it is ok, put in a bowl and add lemon juice (not too much) and olive oil… if you like you can add dried thyme too, it’s is so delicious…

    • Thank you for the idea, Nia. I’ve never heard of this, I suppose the salt will come out of the olives, better for my blood pressure. Olive oil on olives, I’ll try this, thanks Nia! โค๏ธ

  2. I am crazy with olives… green or black, really yummy! And I saw the old trees in the Aegean region… as it was described in Homer’s mythology, trees embracing each other as a lovers… Beautiful. Olive trees too… Your photographs are great. Especially the first one fascinated me. Thank you dear John, have a nice day my friend, Love, nia

    • I too love the green and black but always buy the black olives. If only they weren’t so salty… I used the 24/70mm lens for a closeup. Thanks, Nia. โค๏ธ

    • It’s the sodium in them that makes it tough to eat them. They are washed several times in plain water, still a bit too salty! Hello, BP meds.

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