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New Forno Bravo Forum Feature
Forno Bravo Forum Community,
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
It is strange that the trees have not fruited. Do they have flowers in spring? Most olives are self pollinating but there are self-incompatable varities that need cross pollination. If there are other olive trees in the vicinity wind pollination should suffice but insects also help. Olives bear two types of flower, the staminate which only have male parts and will not set fruit and perfect flowers with anthers and pistils.
Have the trees been pruned yet? If not perhaps this spring would be a good time. Since olive trees do not go dormant wait until all chance of frost has passed and prune side shoots back by one third. Be careful not to prune the leader or top branches as this will stunt the upward growth and result in a lot of lateral growth turning it into more of a shrub than a tree. Olives need cool nights and warm days and can be vigorous growers. Fertilizing in spring may help flower production. Watering is quite easy. Being from the Mediterranean they are quite drought resistant. We tend to water once a week and the tree root is given a good soaking. Spraying the tree with water is not effective. Do not allow them to become waterlogged. Your trees are very young and will probably outlast many generations. Olive wood in the WFO is superb but don't rush them.
Olives can not be eaten straight from the tree because of the presence of glucosides. There are a lot of different ways to preserve olives but all require the removal of this. Green olives are produced by picking when fully grown but not ripe and black olives are picked later. A traditional method of preserving uses Lye. This is a caustic substance and although fast the olives need to be rinsed and further treated. Last year 'she who must be obeyed' soaked ours in a brine solution, changed every week, for three weeks. I believe the jars were also turned over regularily. The olives were then rinsed and drained, put back in the jars and covered with extra virgin olive oil and various herbs. A lot of Turkish women preserve them in brine.
For us this is more about 'the good life' than neccesity as we can choose from dozens of varieties in the local markets priced from £1 ($2) a kilo up.
George...............I decided that there were other things in life than the 'rat-race' so took early retirement and moved to Turkey. As far as being as being smart.........if that was the case I would have found Forno Bravo before I put in the oven..................