Today, he has three of his own trees and picks from about 30 others in the area. He processes the olives (mostly sevillano) without lye, using a few different styles, depending on the type and size of olive. The result is about 600 pounds of processed olives each year—but he doesn’t sell them. Instead, he gives them away to friends and at events and workshops, where he wants to teach you how to make them yourself.
The process can take anywhere from five weeks to seven months, depending on the method you choose (Greek-style brining, water or dry salt). His workshops mostly take place between August and October. “It’s more practical to teach people while the olives are still on the trees,” he says, although many venues that have olive-oriented events ask him to do presentations through February, including Jacuzzi Family Vineyards’ annual “An Olive Odyssey,” which takes place each Presidents Day weekend. “It’s entertaining, delicious and fun!” he says.
Most recently, he’s been developing an olive-pitting machine, which pits the olives effortlessly without harming the meat. A soon-to-be-launched kickstarter campaign will help facilitate his initial inventory. The machines are stainless steel and are ideal for pitting many olives in a quick and easy manner. “It used to take me two hours to pit five cups of olives with a handheld pitter. Now it takes 12 minutes,” he says. You can see a demonstration on YouTube by searching “Don’s Olive Pitter,” which also features local chefs using the tool. “It’s great for people who want to serve the olives without pits or who want to stuff them,” he says. The tool can pit any size olive or cherry.
Landis also offers consultations regarding trees as well as help for anyone making olives. So if you’re having trouble curing your olives, his first advice is: Don’t throw them out! Simply email him at olivedon@hotmail.com or visit his website at www.donsolives.com and you’ll be on your way to success.
