Using the ancient techniques of curing and preserving, this hands on masterclass will give you the knowledge and confidence to turn bitter, inedible fresh olives, into salty and moreish delicacies for your own table. During the session you will learn three methods of olive curing; water curing, brine curing and salt curing.
Then, under the guidance of our teacher, Kirsty Berte (experienced canner, grower and forager) all participants will preserve their own jar of olives to take home. What better way to display your newly acquired skills than with a delicious jar of homemade treats!
Attendees will also take home an information booklet containing all materials covered in the class and some additional recipes to try at home.
Don't miss out on this opportunity to join us as Kirsty passes on ancient skills that have sustained civilizations since the Bronze Age.