By JD Mussel
The olive is one of the Biblical Seven Species (shiv’at haminim – שבעת המינים) of the Land of Israel. Growing up in the Lower Galilee, picking olives from our backyard tree was a yearly affair I enjoyed helping my parents out with from a young age. Although, once, we took some of our olives to an olive press in a nearby Arab village, my father would usually cure them in salt water with garlic, lemons, bay leaves and chili peppers. We’d pretty much have a year-round supply of olives at the dinner table, of which I was an avid consumer by the time we left Israel when I was 12.
Like Israel, most of California has a Mediterranean climate, and it so happens that UC Davis has many olive trees around campus. Having seen these soon after arriving in September I soon noticed that they still went unpicked in October. I called up the university grounds department, and was told I could take as many as I wanted. Naturally, I leaped at the opportunity…
And so, last month, after twelve weeks of waiting, they were ready.
I am very grateful to my parents for the inspiration and, of course, for the recipe.