Side Pannel
Seasoned Green Olives - Country Living
Seasoned Green Olives - Country Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 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
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.
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.
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