*  Exported from  MasterCook  *

                 SEASONED GREEN OLIVES - COUNTRY LIVING

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.

 Country Living/Sept/94



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