Physics of the Quest...?

For those of you who have been wondering what exactly the "physics of the quest" is that I mentioned in the About Me section, I have a quote for you that hopefully will be enough of an explanation for you :)!!

"I've come to believe that there exists in the universe something I call 'The Physics of The Quest' -- a force of nature governed by laws as real as the laws of gravity or momentum.  And the rule of Quest Physics maybe goes like this: 'If you are brave enough to leave behind everything familiar and comforting (which can be anything from your house to your bitter old resentments) and set out on a truth-seeking journey (either externally or internally), and if you are truly willing to regard everything that happens to you on that journey as a clue, and if you accept everyone you meet along the way as a teacher, and if you are prepared - most of all - to face (and forgive) some very difficult realities about yourself... then truth will not be withheld from you.'  Or so I've come to believe."~Elizabeth Gilbert.

This quote is from her book Eat, Pray, Love. For me, this trip is my second encouter with this concept and it holds a strong meaning. Take it as you will...

Peace and Light,
Julia-Louise Doe

Ripening, Oleuropein, and Curing

Olives turn from green to black as they ripen. Depending on when they are harvested, the oleuropein content in them will differ. Green olives tend to have more polyphenols than black olives, which are allowed to ripen for a longer period of time. Because of this green olives have a higher concentration of oleuropein than black olives. According to The Olive Source "The polyphenol concentration increases with fruit growth until the olives begin to turn purple and then begins to decrease." Therefore it is logical to conclude that it would take a longer time to cure olives with a higher concentration of oleuropein (green), than those with a lower one (black). This may of course change according to the varietal of the olive as well.

Sources: http://www.oliveoilsource.com/page/chemical-characteristics

Sun Curing

Sun Curing

Method: I found different variations of this method. Most had brining as a first step in this process. After they finished brining, they would be set out in the sun to dry until wrinkled. In my opinion, a more "pure" way to do this method is by putting the olives out in the sun.

Taste/Flavor: Because there are no added elements such as salt or oil, these olives have the most bitter flavor, and taste closest to eating a raw olive.

Region: This curing method has no particular association with a region.

Sources: Information for this particular post can be found by clicking on the title.

Oil Curing

Oil Curing

Method: The olives are soaked in oil for several months, which helps to draw out the Oleuropein.

Taste/Flavor: These would have a more intensive olive flavor because they are being soaked in olive oil.

Region: I could find no particular region associated with this method of curing.

Lye-Curing

Lye-Curing

Method: Here either Lime or Lye may be used.  Whatever your choice, first the olives are soaked in water to which lime or lye has been added. After they are washed thoroughly, multiple times, they are soaked in brine.

Taste/Flavor:To some Lye is to harsh on the olive and draws out most of its flavor, so lime is preferable. Other's say that these olives taste like the lye they are cured in.

Region: This form of curing was developed by the Romans, who obtained lye from wood ashes.

Sources: All information can be found by clicking on the title.

Dry Curing

Dry Curing

Method: During this method the olives are covered in layers of salt that draw out the liquid and Oleuropein. Periodically the liquid draw out is drained. After a period of 1-2 months, the olives are placed briefly in boiling water to remove the salt from them, removed and left to dry after which, they will be stored in a jar with olive oil.
Taste/Flavor: These olives are saltier than those cured by other methods. They are also described as meatier, and retaining a more bitter flavor than others.
Region: This curing method is more common in Greece.

Fresh Water

Fresh Water Curing

Method: In nature it is the same as the Brine Curing method, only no salt is added. Also the fresh water is changed daily. The process takes approximately 1 month, but possibly because of the lack of salt, the store for shorter periods of time.
Taste/Flavor: Because no salt is added, the olives would retain more of their natural flavor after the curing process is complete.
Region: This practice curing is performed mostly in the south of France.

Sources: All information can be found by clicking on the title.