Make "olives" not war...

Written by Lisa Baggio — June 5, 2015

"Except the vine, there is no plant which bears a fruit of as great importance as the olive."  Pliny (AD 23-79) 

 

~ Olive Pickling Recipe ~ 

The end of the olive season is nearly here, so don't delay if you are wanting to try your hand at olives in brine.  

Here's a family recipe you may like to try:  

 
  1. Pick the olives fresh from the trees if possible, but olives from the markets would be fine (or side of the road where they sell grapes for wine making season).  
  2. Make a cut length way on each olive with a sharp knife.  
  3. Place in a bucket with fresh water and then change the water each day for 7 days.  
  4. Make a brine using 100 grams of salt to each litre of water (the water level should just cover the olives).
  5. Bring the brine to boiling point.  
  6. Allow the brine to cool for 5 minutes.
  7. Place the olives in sterilised sealable jars.
  8. Cover with the brine, seal and leave for 1 month.
  9. Before using a jar of olives, wash off the brine, cover in olive oil, add fresh garlic, fresh rosemary, and leave over night for the flavours to go through the olives.

(Fennel or fresh chilli are also nice flavours. Always keep the jars topped with olive oil to cover the olives). Enjoy!   

Still need a little encouragement? Ok, here's Nonna Paola's recipe to inspire you "Nonna Paola: Saturday night making the olives". 

~ Getting started on your olive venture ~

Below is all you need to get started;

- a food grade crate and lid

- and Jars that seal.

 

~ Segmento: Italian Culture Magazine ~ 

We would love to tell you all about the great new Italian culture magazine; Segmento, which has been come about from the Segmento Manager, Daniele Curto's vision "Australia needed a voice that highlights the achievements which influences our culture." And here at Home Make It, we couldn't agree more! Hence why we are now the proud stockists of the free magazine, so pick up a printed copy when you next pop in to the stores or check it out online.

Look out for the upcoming Home Make It stories and recipes which will feature in the magazine including the story "Learn the art of making homemade salami" in this month's edition of Segmento Italian Cultural Magazine, Pages 8-9.  Yep, that's us! :) Grab yourself a copy of the magazine to learn everything from meat preparation, mincing the meat, mix the ingredients, filling the skins and curing. Included is our Hot Italian Salami Recipe. 

 

~ The Salami Season is almost upon us! ~

Just in time for the Salami season, our containers from Italy have arrived on Australian land to fill our shelves with all the equipment and supplies needed to make all your salumi. From Italian made electric & manual mincing machines, fillers, casings, tubes, strings, netting, prickers, plates, boning knives, Kits, salts and spices, we have it all! Check out our range ONLINE. Come in store this Friday or Saturday to stock up on all your equipment and supplies if you are getting in early this year and making your salumi this Queen's birthday weekend. We are open until 3pm on Saturday, 2015. All our equipment is high quality and Italian made!  

 

~ Rose Creek Estate Open Day - Last Sunday in August 2015 ~ 

Rose Creek Estate, 2 Craig Street, East Keilor

I had the pleasure of visiting the Rose Creek Estate in East Keilor a couple of weekends ago. Rose Creek Estate produces award winning wines and olive oil, not to mention the most amazing vegetable garden and fruit orchard I have ever seen!  Spread over 7 acres and hidden away in the heart of the northern suburbs, Rose Creek Estate has been dubbed  " A bit of Tuscany in the Keilor East". I'm sure I am not the only person who has arrived at the address 2 Craig Street, East Keilor only to think that I'm at the wrong place! How could a vineyard and olive grove be tucked behind a suburban house in a suburban street in Keilor East? But I kid you not! It exists! Tony and Lina Siciliano have created an Italian country lifestyle with all the Italian food and beverage traditions imaginable.  

Tony and Lina Siciliano (Rose Creek Estate, East Keilor)

Tony and Lina very generously open up their property several times a year to the public to share their Italian heritage, market garden, winery and orchard. The next Open Day is:

  • Sunday 30th August, 2015 from 11.00am to 5.00pm. 

Rose Creek Estate

2 Craig Street, East Keilor. 

Entry: $5.00 per person. All proceeds from Rose Creek Open Garden are being donated to the Stephanie Alexander Kitchen Garden Foundation, supporting pleasurable food education. 

  • Wine tasting and sales
  • Olive Oil tasting and sales
  • Wood-oven pizza
  • For tasting - wood-oven baked bread with home grown herbs, Extra Virgin Olive Oil, and marinated olives. 
  • Roasted Chestnuts
  • Coffee and Cakes.  
  • Walk around their market garden, see the baby chickens, chooks, guinea foul and peacock.  

If you can't get to the Open Day on the 30th August, 2015, you can meet Tony and Lina and purchase their award winning produce including their Olive Oil at Farmer's Markets around Melbourne.

  • 2nd Saturday - Collingwood Children's Farm (End of St Helier St, Abbotsford)
  • 3rd Saturday - Gasworks Farmers Market (Cnr Graham & Pickles Sts, Albert Park)
  • 4th Saturday - The Slow Food Farmers Market (1 St Heliers Street, Abbotsford)

If you get along to one of the Farmer's Markets or the next Rose Creek Estate Open Day, ask Lina for her famous Olives in Brine Recipe! In fact, if you are looking to purchase a new recipe book, you will be delighted with Growing Honest Food written by Gabriella Gomersall-Hubbard about Rose Creek Estate and the Siciliano family.  

 Growing Honest Food by Gabriella Gomersall-Hubbard

~ Cade's Home Brew News ~ 

Hi Brewers,

What a massive week in Australia’s beer scene! The Australian Craft Brewers Conference (CBIA) and then onto GABS for a showcase of craft beer from all corners.  

Cade and Will Hawkes enjoying a beer at the Craft Brewers Conference, Melbourne. Tough gig that one! 

On the Home Make It side, we have Gladfield Malt now adorning our shelves in stores. This malt comes from a small scale boutique malt producer in New Zealand and is all the rage in the craft brew scene.

By popular demand, we now have 25kg bulk bags of base malt grains in both stores now for the big time, super organised brewers who want to buy in bulk, or split the costs with mates or clubs. We'll mill, bag and seal it for you! We just need 24 hours notice to prepare it for you. Simply call out stores to order: Reservoir on 9460 2777 or Clayton on 9574 8222. 

Also just in, is the STERILOCK airlock for home brewing. A sturdy non-water airlock that can also have an odour remover attached. Very handy!  

 

We also have some White Labs Yeast specials this week going super cheap to make room for a new batch. First in best dressed! Don't delay, expiry dates approaching! Happy Brewing! 

Cheers!  Cade Butler

~ What's On ~ 

-  Mozzerella Cheese Making Course

Learn how to make homemade mozzarella cheese at our hands on, fun and interactive courses at our Reservoir and Clayton stores in June, 2015.  Bookings ONLINE.  

Salami & Cured Meats Courses & Sausage Making Courses

Our Salami and Cured Meats Courses have now commenced, and bookings are filling fast. Our resident butchery expert, James Mele will give you the confidence to make your own salami and safely cure your salumi before the Winter is out. Our courses are hands on, fun and interactive. Numbers are capped so don't miss out! For convenience, they are offered at two store locations, Reservoir and Clayton. Bookings ONLINE.

We have also released new dates for our Sausage Making Courses at both our Reservoir and Clayton stores. James Mele will teach you everything you need to know to make fresh, tasty, healthy sausages all year round. Book ONLINE

 

~ Cultural Cooking Demonstration with Societa` Isole Eolie ~ 

Home Make It is thrilled to be invited to join the Societa` Isole Eolie for their annual Cultural Cooking Demonstration on 12th July, 2015 at 836 Lygon Street, Carlton from 12.00 until 5.00pm. I'll be joining Frank Bovezza for a Salami Making Demonstration. There will also be a Cheese and Ricotta Cheese demonstration by Letizia Terlato from 'A Taste of Italy' and Giulia Biviano will be delighting all with her Conciglie Ripieni recipe and Giggioni Al Lemone from her cookbook, "Dolci di Casa Nostra". Bookings are essential so contact Giulia Biviano on Mob: 0400 128 250 to reserve your place. $25.00 per per entry. Children $10 or free under 12 years. Pay at the door. 

 

Click on our sale banner below for this week's specials.  Included in this week's specials are 30% off selected salumi casings and netting.  

~ Facebook & Twitter ~

You can keep up to date with all the daily news from the team, recipes and events by following us on Twitter or Facebook.

Enjoy the long weekend! 

 

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