Pickling Olives

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.  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. Put olives into glass jars or  crocks
and cover with cold water. Place a small plate on top to keep  olives
submerged. 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. Pour off and measure the last lot of  water
to acertain amount of brine required. 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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