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Olives 02

This Olives 02 recipe uses White Wine Vinegar, Salt Dissolved In Water, and Garlic. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 tbsp
• 2 clove

Method (preview)

1. 1

   Choose red to dark red olives, slash them on one side with a very sharp stainless knife to reduce bruising.

2. 2

   Place the olives in any non-metallic container.

3. 3

   Make a solution of 1/4 cup salt dissolved in 1 quart water, and pour enough over the olives to immerse them.

4. 4

   Make sure the olives are completely submerged in the solution.

5. 5

   Store in a cool place, changing the solution once a week, for three weeks.

6. 6

   Any scum that forms on the surface is harmless, just rinse the container and the olives in fresh water if some forms.

7. 7

   Taste one of the largest at the end of three weeks.

8. 8

   If only slightly bitter (should still be a bit tangy), pour off the brine and rinse the olives.

9. 9

   If still quite bitter, rebrine for another week.

10. 10

    Pour marinade over the olives and float enough olive oil to form a layer 1/4 inch on top.

11. 11

    Store in a cool place or in fridge. (Warning: if kept too long, the lemon and vinegar flavors will predominate, so eat within a month after ready.)