The olive harvest is now officially finished. The temperature is slowly dropping. So let’s head inside and see the other half of the farm work, the most delicious half.
During and after the olive harvest, the family makes rseea, which we call either pickled or table olives. The pickling is actually a very time-consuming process. First you must sort through the olives for ones that are large, green and unblemished.
Sometimes we pick them out in the field when we find a tree with large delicious olives. Otherwise we keep the green olives in a separate bag from the black and sort through the green olives at home. Once you have your olives, you have to make 3 slits in every single olive.
You soak them in water overnight which washes them and removes the yucky liquids in the olives.
You can see what must be soaked out by looking at the gunk that accumulates on your fingers as you’re cutting the olives.
Then the next day you replace the water, add salt, lemon and citric acid. Here they use old soda bottles to put the olives in.
Some of them are sold to urban Palestinian families inside the West Bank and also within the Green Line. The rest are for us to eat!
Of course they pickle other things. Their vegetables are usually grown in the winter. Then they pickle cucumbers, cabbage, peppers and even baby eggplants!