0
(0)
CATEGORY CUISINE TAG YIELD
Grains Appetizers 15 Appetizer

INGREDIENTS

1 lb Fresh green olives
2 c Water
2 tb Uniodized or pickling salt
1 c White-wine vinegar
1 Lemon, halved, seeded, and cut into 1/2-inch cubes
1 tb Dried or 3 T chopped fresh oregano
3 Cloves garlic, halved
1/4 c Olive oil

INSTRUCTIONS

1. With flat side of meat mallet or rolling pin, crush each olive just to
crack the flesh. Place cracked olives in 1-quart jar. Add enough cold water
to cover olives and insert a small, sealed plastic food-stor- age bag
filled with 1/4 C water to keep the olives immersed. Seal jar; refrigerate
3 weeks, changing water in jar every day.
2. After 3 weeks, sample an olive-it should be only slightly bitter.
Continue to soak olives in water if still very bitter.
3. When olives are ready, in 1-quart saucepan, heat 2 C water to boiling.
Add salt and stir to dissolve. Set brine aside to cool to room temperature.
4. Drain olives and rinse in cold water: Place cured olives in clean 1
~quart jar. Cover olives with cooled brine. Stir in vinegar, lemon cubes,
oregano, and garlic. Top with olive oil and seal jar. Refrig- erate olives
at least 1 month to develop flavor. Olives will keep for 2 more months
refrigerated. Drain before serving.
Country Living/Sept/94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“To dyslexic atheist: There is a dog”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?