INGREDIENTS

INSTRUCTIONS

~-Cracked Green.  The Ubiquitous countryside olives, picked just
before their color changes from light to dark green.  Strong and
sharp, they are an ideal meze to serve with ouzo.  or marinate them
for a few hours in olive oil, a few drops of red-wine vinegar, bay
leaves, a little crushed coriander seed, and slivered garlic.  ~-Ionian
Green:Grown on the Ionian islands, picked young, and cured  in a light
brine. Lovely mild, mellow olives to serve just as they  are.  Or
sprinkle with lemon juice, olive oil, and a little finely  chopped
preserved lemon and parsley. --Nafplion Olives: Grown in the  eastern
Peloponnese and picked in September when young and underripe.  Their
mild and slightly nutty flavor is good in salads and Nafplion  is the
traditional olive to serve with taramosalata. ~-Occasionally I  like to
mix them with a little finely chopped preserved lemon, olive  oil and
crushed coriander seeds. --Rosemary Barron recommends  Agoureleo
Extra-Virgin(Peloponnese brand) olive oil. Among the less  expensive
she suggest you look for greek olive oils made from  Kalamata or
Amfissa olives.  Recipe By     : The Flavors of Greece by Rosemary
Barron  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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