... with open eyes, and a generous heart, there is awe 'round many a corner ...
Wow beautiful reflections Julie!Love the olives. Have a great weekend.
Oh THAT is amazing! What a clever shot! The start of what I'm sure will be a yummy batch!
Amazing how little olives are distorted by the shiny bowl.
Oh mmmmmm! My favourite! I like the composition of this one!
This would make one nice pickle :)
What a nice reflection shot Julie!
Clever photo in the shiny bowl. I have never seen a fresh olive. I guess I thought they were born in jars.
Now that is a really cool and very creative reflection.
That is a wonderful reflection. great shot
I love this one, Julie! neat reflection and those olives are so colorful, great stuff!
That is lovely. And I don't even care for olives...
I really had to look at that for awhile! This is really a great reflection...cool!
I agree it is totally disorienting. There are only about 40 olives in the bowl, which looks immensely FULL.
Friday nights usually mean home made pizza for me, (chilli and olives). Great creative work so a double thumbs up from me
So that's what they look like before they're pickled!
Wow this is fantastic and unique, Bravo!All the bestGuyRegina In Pictures
Fabulous reflections. So different from everything else I've seen today on Weekend Reflections.
That's a great reflection! Love the olives!
What a great distorted reflection! So very fun to look at!! Loving the textures!
WOW, Julie! Very cool reflections!
Different indeed.Very well done. Enjoy getting pickled.Are you going to the Town Hall? I'm planning to go to the Travel Expo at Olympic Park next Sunday - dromomanic heaven - and thought I might try and have a look on the way home if I have time.
The olives look good not only in real but especially in the reflective bowl. I'm sure they'll taste good as well.
My dad just collected his first crop too but he has a lot more to pickle because he has a really big tree.Sydney - City and Suburbs
How fantastic.And I'm not just talking about the photo. What method are you going to use to pickle your olives? Just a simple brine?
Beautiful photos and reflection, such woinderful colours. Brings back memories of my go at pickling olives - alas they turned mouldy.Cheers.Melbourne Daily Photo
It's a kaleidoscope! :) I've never seen fresh olives, much less tasted them. Are they good? Happy weekend, Julie!
Nonono ... fresh olives are yuk! They are bitter and rock solid!Olives need to be pickled in brine for nigh on 3 weeks until they soften and the bitterness subsides. Then they can be bottled in a mix of, say, olive oil, garlic and oregano.Take a plain water cracker, spread generously with a blue cheese, say a Stilton, then top with a home prepared olive. Wash this down with a smooth red blend like a Cab/Merlot from the Coonawarra in South Australia.
What a lovely image of olives!! and such a great reflection!!!have a great weekend!Gena @ Thinking Alouda photoblogSouth Africa
What a beautiful little work of art this image is. Have you ever pickled olives before?
No, never. Et tu?I have received dire warnings about things like surface mould, so am being fastidious about cleaning, replacing the water and keeping a lid on the surface to keep the oxygen to an absolute minimum.
What a neat, creative shot! How fun that you can grow your own olives. And I didn't know that you could not eat them fresh, interesting tidbit. Your canape idea sounds delicious. Kathy
Lovely, creative and how very delicious. Thanks for this one Julie.
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