December 9, 2016 at 8:52 pm (Fermentation, Henry's Olives)
Tags: Fig Balsamic Drizzle, Henry Robertson, Henry's Olives, Olives, preserved lemons, Sauerkraut, tapenade
Oh Henry and I go way back — back to the days when he was a full time woodworker and I was taking wood shop classes at the College of the Redwoods. I was pretty tentative with the equipment — and Henry was pretty patient trying to get me to be more confident and to finish my project (a shaker style cabinet…it took ages to finish…teaching me the importance of really loving a project if you are going to spend years working on it…)
So, of course, when Jessica Eden and I first started Food for Thought — he was one of the first people that was interviewed about his olive business. Now, after 7 years — I figured it was time to re-visit Henry’s Olives and talk to him about many of the additional products he has added to his line.
Henry’s Olives website
November 2, 2009 at 6:20 pm (Eat Local Humboldt, Farmers Market, Henry's Olives, local food production)
Tags: Certified Farmers Markets, local food production, local produce, locally produced food
Bucket of Red Hot Olive Deliciousness
Henry Robertson cures olives and you can find him at the Saturday Farmers Market in the center of the plaza — you can find his olives at other places if you just can’t wait. They are sold at the North Coast Co-op; Wildberries; Eureka Natural Foods and are also available in many local restaurants where they are featured on the menus. We visited Henry on October 30th and found him at work preparing some extra spicy olives. www.henrysolives.com
Click to listen to our interview
Basket of lovely olives in various stages of ripeness
Jennifer and Henry and hot peppers
Olives, up close and beautiful -- don't they look like grapes?
Slicing into an olive to determine if it is fully cured
Another slice of olive
Last slice of olive to look inside -- a sampling of olives are taken from each vat to check the curing process