Seasoned Green Olives - Country Living Recipe
Yield: 15 AppetizerRecipe by luhu.jp
Ingredients:
1 lbs: Fresh green olives,
2 cup: Water,
2 tbsp: Uniodized or pickling salt,
1 cup: White-wine vinegar,
1: Lemon, halved, seeded, and cut into 1/2-inch cubes
1 tbsp: Dried or 3 T chopped fresh oregano,
3 Cloves: garlic, halved
1/4 cup: 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.
Country Living/Sept/94
Source from luhu.jp
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
Source from luhu.jp
Tags
Appetizers