Name: Seasoned Green Olives - Country Living
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

It seems almost inconceivable to believe that there was life before television. As good as the medium is for some things, it is an instrument of death to conversation in most families. Add computers, a personal CD player, and speed-eating and we've successfully killed off the last remnants of conversation in most families. Frankly, most families have no meaningful conversation at all. Days and weeks pass, if not months and years, without the skimpiest morsel of a good conversation. When I think about this, I almost weep for the magnitude of the loss. A mudslide of media has pushed our families into a cold ravine. We exist together for as long as we can make it, but we don't know each other. Without face-to-face communication, the home has become an electronic desert.

Jim Elliff

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

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