Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
