INGREDIENTS

INSTRUCTIONS

This is the home method of preserving olives when dry salting is not
convenient.
If green and ripe olives are mixed together, it is necessary to separate
them since the ripe olives take less time to treat.
1.  Wash olives well and cut 3 slits in each with a very sharp, fine-bladed
stainless steel knife, or (better still) use a razor blade so that the
flesh is not bruised.
2.  Put olives into glass jars or crocks and cover with cold water.
3.  Place a small plate on top to keep olives submerged.
4.  Pour water off carefully each day and replace with fresh water, without
disturbing olives too much -- do this for 3 days for ripe olives, 5 for
green.
5.  Pour off and measure the last lot of water to acertain amount of brine
required.
6.  Measure that quantity of fresh, warm water into a pan and dissolve
enough coarse pickling salt in it so that when an egg is immersed, an area
about an inch in diameter breaks the surface. Approximate quantities of
salt and water are as follows:
**      100 g salt to 1 litre water   -OR-
**      4 oz salt to 1 Imperial pint water  -OR-
**      3-1/4 oz salt to 1 U.S. pint water
7.  Bring brine to the boil then cool thoroughly before pouring over
olives.
8.  Flat 1/2 cup olive oil on top of each jar or crock and seal.
The olives can remain indefinitely, but black olives should be ready for
eating in 6-8 weeks, green olives in 2-3 months. Olives are ready for use
when bitterness has gone.
TO PREPARE FOR THE TABLE: ========================= Remove enough olives
for 1 month's requirements. Drain well and put into a jar. Cover with
vinegar, add 1-2 cut cloves of garlic and float 1 tablespoon olive oil on
top.  Leave for 1 week before using.
* Source: The Greek Cookbook - by Tess Mallos * Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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