| 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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