Seasoned Green Olives - Country Living

Recipe Ingredients

1 lb	454g / 16oz	Fresh green olives
2 cups	474ml	Water
2 tablespoons	30ml	Uniodized or pickling salt
1 cup	237ml	White-wine vinegar
1		Lemon - halved, seeded, and
		Into 1/2-inch cubes
1 tablespoon	15ml	Dried or 3 T chopped fresh - oregano
3		Garlic - halved
1/4 cup	59ml	Olive oil

Recipe Instructions

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-storage 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 F quart jar. Cover olives with cooled brine. Stir in vinegar, lemon cubes, oregano, and garlic. Top with olive oil and seal jar. Refrigerate olives at least 1 month to develop flavor. Olives will keep for 2 more months refrigerated. Drain before serving.

Country Living/Sept/94

Source:
Louis Kemp Seafood advertisement

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