Ingredients
- 20 - 22 fresh green olives
- 2 cloves garlic, peeled
- 1/2 tsp dried oregano
- 1/3 c chopped celery, cut in 1/2" rounds
- 1/3 c chopped carrots,cut in 3" sections
- 1/3 cup olive oil
- 1/3 c good wine vinegar, preferably white, boiled for 30 seconds
- Hot pepper flakes to taste (optional)
Directions
Scald a 1-pint jar. Put the olives, garlic, oregano, celery and carrots in the jar so that the olives are tightly packed. Add olive oil, vinegar and optional hot pepper flates and cover the jar loosely so that air can escape. After 2 weeks, tighten the cap. Allow the olives to rest for approximately 4 to 5 weeks until the bitterness is gone. They will keep for 4 to 5 months; after that, they lose their crispness, but are still excellent for cooking.
I haven't tried the above personally, but I hope it helps you.
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Submitted 6/13/05.
Source: Pleasures of the Good Earth, E.Giobbi
Submitted By: Kay
ncrocket@nanaimo.ark.com
Preserving Olives