It’s not what you’re thinking.
This post is so named, not because I put olives in a pie. Olive oil would be a yes, but olives, nah…unless we’re talking empanadas, which we aren’t. Not today, at least.
It is so named because we had a Saturday back in October in which we* harvested our olive tree and with many extra hands, pitted, crushed, and after a series of interesting events which included the realization that a centrifuge was needed, came up with about half a bottle of olive oil.
Asterisk on the we*: while Levi led the olive brigade, I hung with Pippa and her second cousins, Kaelie Marie and Audrie OLIVE! And I made an apple pie so as to provide a more immediate reward for the monotonous labor taking place at our back table (thanks to Sam, Jeff, Martin, Jess, and Ben!).
I’d recently come into a stash of bison tallow and beef tallow (remember my claim in the last post, I have never bought lard. Still true.) You’ll notice in the photos of the crust (the last two photos in this post) that using half tallow, half butter in the pastry resulted in a somewhat cracked, harder pastry than usual. The flavor was very good, but the texture was nowhere near what a pork lard crust flakes like. As an aside, if you found this paragraph remotely interesting, you may enjoy this NY Times article about how various fats manifest in baked pastry (I did).
Lard vs. Tallow. Do you know what difference there is, if any? I didn’t. According to my research, they’re the same thing (animal fat) but the terminology has to do with the animal that the fat is derived from. Tallow usually means we’re talking beef/mutton/cowlike animals. Now you know! If you knew already, or have anything to add or any previous experience cooking with tallow, leave a comment; I’d love to learn more! Seems like tallow is much more rarely used for pie crust and more so used for frying foods or non-cooking-related enterprises such as soap-making or candle-making.
I hope you enjoy the following photos from a day filled with hard work and an education in olive oil making, all made enjoyable in the presence of family, friends, and feasting.