Author Archives: AnthonyWilliams

Italian Pasta Salad

Ingredients: One 16-ounce package rotini (spiral) pasta One 10 oz. jar Italian Deli Mix One 16 oz. jar Bernstein’s Cheese Fantastico! Dressing 1/2 lb. thin sliced dry salami Marinated artichoke hearts, as many as you like Directions: Cook pasta according … Continue reading

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Lye Process For Green-Ripe Olives (for curing fresh olives)

This process will produce straw-yellow to green or brown olives. Choose fruit that is green, straw-colored, or cherry-red. Do not use black-ripe fruit because it is likely to become soft when pickled. We do sell fresh green olives in season, … Continue reading

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Mediterranean Partida Style Recipe (for curing 2.5 lbs of green fresh olives)

The following recipe is one of the oldest to evolve from the Mediterranean region where olives are consumed as a staple and every day fare. By following this recipe, the preparer of these olives can achieve a finished product that … Continue reading

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Fresh Black Olive Cures (for curing black fresh olives)

Water Cure/Brine Cure We sell fresh black olives for home curing when they are in season. Cut olives length-ways, two cuts to about 1/8 inch into the meat. Soak in water for 8 to 10 days, changing water daily. A … Continue reading

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Cure your own OLIVES

By Mel White January/February 1976 One of the first things I noticed when I moved into my apartment in Chula Vista, California-a few miles south of San Diego-was the fine old olive trees growing among the landscaped shrubbery and lawns … Continue reading

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