My daughter is a microbiologist in the food industry and she has dared me to try and preserve any fruit or veg. in oil. It can be very dangerous.
"Dared", "very dangerous"? What is your daughter saying? I'm sure they will follow Health & Safety seriously at work.
I've just thought: Kilner jar explosion from an unvented build-up of CO2.
There is a very real danger of botulism from fruit and veg in oil, if strict preparation and storage guidelines haven't been followed. Garlic in oil is a well-known danger.
My olive tree has done the same thing this year. The biggest fruit it has ever carried.. My tree is about 12 years old and the trunk is still only about 2ins thick. It will depend on how well it is looked after. Plenty of food, regular repotting and hot weather will give you a thicker trunk more quickly than a neglected tree left to its own devices, in a pot.
I had a similar situation, the trunk seems to be a slow grower, it can take years
@tui34 I used the same brine method as you describe for my olive harvest in Spain. Long winded as you say but good results. Same for Garlic - delicious
Posts
https://web.uri.edu/foodsafety/files/uc_davis_garlic.pdf
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I had a similar situation, the trunk seems to be a slow grower, it can take years
Same for Garlic - delicious