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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>
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Organization: USAMC ALMSA
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>  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