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Home » Instagram » Home-fermented olives gifted by @thelandofmint. . These are the best olives I have ever tasted. They are soft, giving when you bite into them, bitter and at the same time sweet. There is salt too, and herbs and a delicate tang of orange zest. . (And not a drop of omega 6 heavy sunflower oil in sight – yes!) . I am super-excited about fermenting olives. I was too late this year – all the ones around me had gone to the frantoio (olive mill) before I could get to it. Next year they won’t escape me!
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Home-fermented olives gifted by @thelandofmint. . These are the best olives I have ever tasted. They are soft, giving when you bite into them, bitter and at the same time sweet. There is salt too, and herbs and a delicate tang of orange zest. . (And not a drop of omega 6 heavy sunflower oil in sight – yes!) . I am super-excited about fermenting olives. I was too late this year – all the ones around me had gone to the frantoio (olive mill) before I could get to it. Next year they won’t escape me!

February 22, 2021 by Ali

Previous PostWhat are Paraprobiotics and Postbiotics?
Next PostHave you heard of Zombie Probiotics?! Crazy thought, right…but they are real. Seriously, there are dead but undead probiotics in many ancestral foods – sourdough bread, sauerkraut in stews, even the sourdough discard soup I posted last week. . And, so scientists are proving, these zombie probiotics do us good. How damn cool is that? . The technical term for these compounds isn’t zombie probiotics (shame) it’s actually paraprobiotics and postbiotics. Along with probiotics and prebiotics that’s quite a lot for a non-sciency head to hold. So I had to read about it a lot!! And then, of course, as it’s soooo cool, I wanted to share. Click on the link in my profile to read the short article explaining what these things are and how they do us good. . If you were to read it whilst eating a slice of sourdough, I’d consider my work done :-)

Recent Posts

  • What’s your favourite grain? . I think mine are oats. It’s that creaminess they create. I guess it comes from their higher-than-normal fat content. . And I love to ferment oats. This picture is of a fermented oat bake – I fermented the freshly-rolled oats overnight and then mixed with eggs and cheese before baking. I want to try this again and add some bacon and onions, as well as herb-it-up! . Check my story today for more fermented oats goodness.
  • Is crunch important to you? . The crust of a sourdough, pork crackling, toast…all things I love largely because of the crunch. I miss the satisfaction of that noise and sensation if I don’t have it! . Crunchy pork skin hits that spot 110% *and* it’s made at home, local and a ‘waste’ food. So good that I wanted to glorify the treats in some arty pictures! . Check my story today for videos of the process (and the crunch!) and click on my profile to find the youtube video recipe
  • How can something so simple brighten my day so much? Purple of borage flowers against the orange of carrots and the green of chives and rocket. . In the background sourdough spelt topped with bone marrow, some red cabbage sauerkraut and two types of local unpasteurised cheese – one with sheep’s milk, the other cow’s. . Everything here is Italian, most of it from less than 5 miles away. The borage and chives are from the garden. . It’s hard to put into words how eating locally and using traditional wisdom in my kitchen makes me feel. It’s something like peaceful, but with hints of deep belonging and gratitude. . Happy weekend all.
  • I finally got serious beef marrow bones locally and I’m using the marrow fat in everything…on toast, to fry, in bakes and to add a beautiful touch to warm grain salads. . Turns out in the past, in England, bone marrow was used to make a forerunner of rice pudding – with sugar and spices. See my story today for the details. . What’s your favourite way to eat marrow? . Thank you @fontedeiserri for the amazing bones (and fat and meat!)
  • Do you have this book? Do you ever feel overwhelmed by the shear number of recipes in it? . I remember when I got my copy of Nourishing Traditions. I wanted to make *everything* in it!! A decade later, I haven’t managed that feat, but I do have favourite, go-to recipes that I make over and over again. And so does my podcast co-host @farmandhearth. . Listen in to today’s @ancestralkitchenpodcast episode to hear us share the six recipes we love the most in this amazing ancestral food bible. . We’ll tell you why we love them and share our tips on making them. Once you’ve listened you’ll be enthused and inspired to bring them to life in your own world!

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