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That’s such a beautiful harvest! There’s something so satisfying about enjoying what the garden has produced with your own hands. I bet they taste even better knowing where they came from! 😋
Three kilos from the garden is a serious haul. That mix of green through nearly black looks like a few ripeness stages in one bowl. Do you brine them, or is this headed for oil?
I will sea salt dry cure them for a few weeks. brine them for 2 more weeks, then add garlic, thyme, a hint of olive oil (kalamata style) and serve/eat them 🫒