Frederic Theodore Bioletti (1865 – 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and improving the resulting wines. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. In this volume, Bioletti provides details on pickling olives, with step-by-step instructions and useful information for those with a practical interest in the subject. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new biography of the author and introduction on preserving and canning food.

The health benefits of olive oil are also bringing olives into the spotlight. From water-cured Kalamata style to Greek style olives in brine, you'll learn how to make your own delicious olives at home using water, salt, oil, or lye curing methods. This handy publication also covers tips on selecting and storing fresh olives as well as the safe handling of lye. Note that this updated publication replaces ABC's of Home-Cured, Green-Ripe Olives and Home Pickling of Olives.

A practical guide to pickling olives. This book provides step-by-step instructions for pickling both ripe and green olives, along with tips on selecting and preparing the fruit. It also includes various recipes for seasoning and flavoring the pickled olives. The author, Frederic T. Bioletti, was a noted agriculture researcher and professor at the University of California. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This volume contains a detailed treatise on the pickling of green olives produced by the University of California, with information on acid formation, deterioration, washing, brining, lye treatment, and much, much more. Written in clear, simple language and full of practicable information and interesting experiments, this text will appeal to those with a serious interest in preserving olives, and makes for a great addition to collections of allied literature. The chapters of this text include: 'Imports of Green Olives for 1920 to 1930', 'Comparison of Varieties for Green Pickling', 'Effect of Locality', 'Effect of Maturity', 'Suitability of Green Pickling of Olives Previously Stored in Brine', 'Containers for Fermentation', 'Experiments on Lye Treatment and Washing', etcetera. We are proud to republish this vintage book, now complete with a new and specially commissioned introduction on preserving and canning food.