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Seasoned Green Olives - Country Living



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Seasoned Green Olives - Country Living

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 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.



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

Serves:

15 Appetizer

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