Olive Curing Workshop with Don Landis at B.R. Cohn Winery |
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Sunday, February 13 2011, 11:00am - 1:30pm |
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Don Landis talks about the history of the Olive, the history of the Olive in California and gives a thorough description of de-bittering the Olive to make them edible with no lye. The Greek style brine cure, dry salt cure and sliced water cure are the methods discussed. Followed by tasting Olives with cheese and crackers. Free. RSVP required.707-823-5097 &
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B.R. Cohn Winery, 15000 Sonoma Hwy 12, Glen Ellen CA 95442
www.brcohn.com |
