Central Sierra: Curing & Preserving Olives | Placerville
Venue
Bethell-Delfino Agriculture Building
311 Fair Ln
Placerville, CA 95667
United States
This is an in-person event
Registration is requested but not required. Space is limited, so please register.
Please arrive 10 minutes early to settle in. The doors will be locked for everyone’s security once class has started. You will need a parking permit for the lot; please check your email the week of class for a reminder and a permit.
About the Event
Have you ever wondered how to cure and preserve your own olives?
Please join UC Master Food Preservers as we explain the ways to remove the bitterness from olives to make them edible: lye cure, dry salt cure, water cure, brine cure and fermented. We will demonstrate the start of several processes. Long-term preservation techniques of canning, freezing and drying cured olives will also be discussed so you can enjoy them throughout the year.
We will cover the basics of olive curing from obtaining freshly harvested olives, storing fresh olives, and processing supplies. We will demonstrate the start of lye cure and fermented brine cured. Additional methods of curing olives such as dry salt cure and water cure will be discussed. Long-term preservation techniques of canning, freezing and drying cured olives will be discussed so you can enjoy them year-round.