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
Directions
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 oliv1. 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.e 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.
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Submitted 6/13/05.
Source: Country Living - 9/94
Submitted By: Rick Smith
rick@dragons.net
Seasoned Green Olives