Ramblings that prove all roads lead to food.
Why I'm Crazy About Olives Part Three
Posted 07-27-2008 at 01:52 AM by izbnso
Then another career change, and wonder of wonders, my family was taking up residence in The City of the People itself. Demopolis is also known as The Diamond of the Black Belt. If you ever get a chance to visit, which I highly recommend, you are sure to fall in love with the place, we did. No one can help but be captivated by the white bluffs on the river that runs through Demopolis’ historic down town. And if it is Old South architecture that floats your boat, there you will find some of the most splendid examples the South has to offer, including the magnificent Gaineswood a home of unparalleled beauty and design that is now owned by the State and open to the public.
In all the years we lived in Demopolis, I never saw a single olive tree. Although everyone assured me they could be found if you knew where to look.
Being closer to Montgomery in Demopolis than I had been on the coast, I took a spring trip to scope out the olive trees. Planning to return in the winter when the trees were dormant as well as the snakes. Years had passed and while there were olive trees in abundance, some now large enough to be dropping babies of their own, passing tornadoes had twisted pine trees in half making it near impossible to get down the long and overgrown drive except on foot. It would be no easy feat to get those olive trees out.
And I thought I would have time, but you know how the story goes…life happens and now I am back on the Coast and making that trip to Montgomery with a shovel is still something I plan on doing. Relatives who have dropped by to check on the place still claim to see olive trees there, all is not lost.
But even if I don’t have my own olive tree, yet, I can’t help but think of my French connection by way of Alabama every time I have the pleasure of consuming an olive of any ilk. It is a connection that is both costal, where we dine, and inland throughout the Black Belt, where we dig in the lush black earth to bring forth the fruits of our labors.
All of this reminiscing came about because as I tripped the inter-net fantastic I came across a site that finally explained to me that process my mother deemed not worth the effort and now that I see the details I can certainly understand, if not agree with, her assessment.
Giving several different ways to pickle, brine and cure olives it is some very cool information. I’ve not only bookmarked it in my favorites but wanted to share the nifty find with others who just might understand the passionate pull of good food.
Olive recipes - - The Olive Oil Source
In all the years we lived in Demopolis, I never saw a single olive tree. Although everyone assured me they could be found if you knew where to look.
Being closer to Montgomery in Demopolis than I had been on the coast, I took a spring trip to scope out the olive trees. Planning to return in the winter when the trees were dormant as well as the snakes. Years had passed and while there were olive trees in abundance, some now large enough to be dropping babies of their own, passing tornadoes had twisted pine trees in half making it near impossible to get down the long and overgrown drive except on foot. It would be no easy feat to get those olive trees out.
And I thought I would have time, but you know how the story goes…life happens and now I am back on the Coast and making that trip to Montgomery with a shovel is still something I plan on doing. Relatives who have dropped by to check on the place still claim to see olive trees there, all is not lost.
But even if I don’t have my own olive tree, yet, I can’t help but think of my French connection by way of Alabama every time I have the pleasure of consuming an olive of any ilk. It is a connection that is both costal, where we dine, and inland throughout the Black Belt, where we dig in the lush black earth to bring forth the fruits of our labors.
All of this reminiscing came about because as I tripped the inter-net fantastic I came across a site that finally explained to me that process my mother deemed not worth the effort and now that I see the details I can certainly understand, if not agree with, her assessment.
Giving several different ways to pickle, brine and cure olives it is some very cool information. I’ve not only bookmarked it in my favorites but wanted to share the nifty find with others who just might understand the passionate pull of good food.
Olive recipes - - The Olive Oil Source
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