When we moved onto the land we were delighted to discover that there were six rather straggly olive trees growing beyond the shelter belt on our property.

I would like to say that from the get-go we harvested and processed the crop in the true spirit of self-sufficiency. This, however, would be totally untrue. The first year they fruited, we did absolutely nothing with the olives.

We have since worked on our attitudes and each year we pick enough fruit for about a dozen and a half jars of olives*. This meets our household’s olive-eating needs, with enough jars left over to gift to family and friends. Perfect.

After harvesting this year, the man decided to finally sort out the trees which had become way too tall. He consulted Mr Google and then with possibly misguided confidence, he reduced their height. We are pleased with the result:

The crop next year, however, will be the true measure of whether his pruning efforts were a success or not! Fingers crossed.

*I use a very simple brine recipe from ‘ The spruce eats’ (https://www.thespruceeats.com/brining-and-curing-olives-1808582.) I leave the stones in and haven’t tried stuffing the olives to date.

Our olives in brine – the evidence!