[Arid_gardener] Picking Olives, Curing in brine, Health concerns?

[Linda Drew]

Here is a reference from the University of
California, Davis:
http://ucce.ucdavis.edu/files/filelibrary/742/11450.pdf

they note:
Olives are a low-acid food and require careful handling to
prevent botulism. Olives MUST be canned in a pressure
canner. The complete directions for canning are in Home
Pickling of Olives, University of California publication
#2758 for $4.00. Available by calling 559-456-7285.

Linda Drew
Master Gardener

>From: "Marc Levine" <LevineMarc at cox.net>
>To: <arid_gardener at CALS.arizona.edu>
>Subject: [Arid_gardener] Picking Olives, Curing in brine, Health concerns?
>Date: Wed, 18 Oct 2006 12:58:38 -0700
>
>I just moved into a home with a very healthy Olive tree in my front yard.
>My neighbor suggested harvesting them.
>
>
>
>They are green (unripe) olives which I was planning to cure in a saltwater
>brine.
>
>
>
>An old "wivestale" comes to mind about untreated olives being poisonous.  I
>figured I'd drop a quick note before eating.  Are there any health issues
>relating to olives?
>
>
>
>Thanks.
>
>
>
>Marc
>
>
>
>
>


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