*  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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