Food I'm Eating: The Olive Project--Herbed Olives

It's been a couple of months since I tried brining olives at home for the first time. It went well and was easy enough that I was inspired to lay down more olives today--about 2,000 more. Our tree is still heavy with fruit even after today's harvest, and the original supply of finished olives is already dwindling.

The fruit is noticeably bigger now. I guess the olives are that much riper than they were back in January. In the meantime, I've been experimenting with different ways to eat the olives I've already made. Tonight I added olive oil, rosemary, raw garlic, and Meyer lemon zest to a bowl of finished olives, and they are very tasty indeed.

My original post on the subject of making olives at home is here: The Olive Project. Also see The Olive Project Continued.