Seasoned Green Olives Country Living
Ingredients| 1 lb fresh green olives |
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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
Servings: 15
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