Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site brl-tgr.ARPA Path: utzoo!decvax!genrad!teddy!panda!talcott!harvard!seismo!brl-tgr!wmartin From: wmartin@brl-tgr.ARPA (Will Martin ) Newsgroups: net.garden Subject: Re: Tabasco Peppers Message-ID: <7478@brl-tgr.ARPA> Date: Thu, 17-Jan-85 14:39:01 EST Article-I.D.: brl-tgr.7478 Posted: Thu Jan 17 14:39:01 1985 Date-Received: Sat, 19-Jan-85 05:27:49 EST References: <232@psivax.UUCP> Distribution: na Organization: USAMC ALMSA Lines: 19 > By the way, I can supply first hand experience in home > cured olive processing. > > Al Acken Please post info on olive processing. I have long wondered what olives go through between tree and can. I once bought some off-the-tree green olives at a local farmers' market, and tried to eat them as-is.. Yuck! So there must be something that is done to them... Also, please give info on types of olives, differences between green & black (are they the same, just degrees of ripeness? or different species or varieties? how do you get the pimiento to crawl in there? :-), and generally do a core-dump on olive data. Pointers to books that might be found in a local library also appreciated. Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA