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    Pickling Ripe and Green Olives
    Pickling Ripe and Green Olives
    Pickling Ripe and Green Olives
    Ebook40 pages34 minutes

    Pickling Ripe and Green Olives

    By Frederic T. Bioletti

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    About this ebook

    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.
    LanguageEnglish
    PublisherHome Farm Books
    Release dateAug 6, 2020
    ISBN9781528769150
    Pickling Ripe and Green Olives

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      Book preview

      Pickling Ripe and Green Olives - Frederic T. Bioletti

      FREDERIC THEODORE BIOLETTI

      Frederic Theodore Bioletti was born in 1865 in Liverpool, England.

      In 1878, he emigrated to the United States and resided in Sonoma County, California. He attended Heald’s Business School in San Francisco before beginning, what would become his life’s vocation, working for Senator Stanford in his commercial wine cellar at Vina Ranch.

      From 1889 to 1900, Bioletti studied at the University of California, Berkeley, where he received his Bachelor’s and Master’s degrees in 1894 and 1898 respectively. While there, he was an assistant to Professor E. W. Hilgard, a noted soil scientist, with whom he studied the fermentation of wines. Their work greatly influenced the vintner’s of California and resulted in a higher quality grape being produced in the region.

      Bioletti left California for South Africa, in 1901, to teach viticulture, oenology, and horticulture, but returned three years later to rejoin the University at Berkeley. For most of the remainder of his career he taught and conducted research at the University’s Department of Viticulture and Oenology where he was both their first professor and first chair of the department. He also founded the grape breeding program at the University of California Agricultural Experiment Station where he was active in introducing and breeding new varieties of grape. During prohibition, Bioletti had the creative task of attempting to come up with uses for the wine grape other than producing alcohol.

      Bioletti retired in 1935 and died four years later in 1939.

      PRESERVING AND CANNING FOOD: JAMS, JELLIES AND PICKLES

      Food preservation has permeated every culture, at nearly every moment in history. To survive in an often hostile and confusing world, ancient man was forced to harness nature. In cold climates he froze foods on the ice, and in tropical areas, he dried them in the sun. Today, methods of preserving food commonly involve preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms, as well as retarding the oxidation of fats that cause rancidity. Many processes designed to conserve food will involve a number of different food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Preservation with the use of either honey or sugar was well known to the earliest cultures, and in ancient Greece, fruits kept in honey were common fare. Quince, mixed with honey, semi-dried and then packed tightly into jars was a particular speciality. This method was taken, and improved upon by the Romans, who cooked the quince and honey - producing a solidified texture which kept for much longer. These techniques have remained popular into the modern age, and especially during the high-tide of imperialism, when trading between Europe, India and the Orient was

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