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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