Views: 1394, Replies: 3 » Jump to the end
San Diego, CA
Sep 14, 2016 12:36 PM CST
|After picking all the olives from my olive tree I left them soaking in a tub of water as I prepared the brine solution in which to cure them. I made a small slit in each olive to hasten the curing process and discarded olives that looked badly damaged. After placing the "good" olives in the brine solution I noticed what looked like white maggots or worms at the bottom of the tub of water in which I first placed them. Judging by the number of worms I found about 10% of the 1100 + olives were affected. These olives are now mixed in with the rest.
Will it be safe to eat these olives or should I inspect them for tiny holes and discard those with the holes?
Sep 14, 2016 1:19 PM CST
|I had that problem when picking plums one year. Very dissapointing.
This link says that infested fruit is not suitable for pickling:
Sunset Zone 28, AHS Heat Zone 9, USDA zone 8b~"Leaf of Faith"
Name: Tanya Mufich
Santa Rosa, CA
Oct 15, 2016 3:20 PM CST
|I picked olives and about half are worm infected,,should I use the other olives or are they probably infected as well?|
Oct 15, 2016 3:32 PM CST
|Are olives like acorns? If they have worms, they float? I imagine pickled worms still taste like worms (and so will your olives).
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and proclaiming...."WOW What a Ride!!" -Mark Frost
|« Garden.org Homepage
« Back to the top
« Forums List
« Ask a Question forum