← All recipes

Seasoned Green Olives - Country Living

Seasoned Green Olives - Country Living comes together with Fresh Green Olives, Water, Uniodized Or Pickling Salt, White Wine Vinegar, and Dried Or T Chopped Fresh Oregano. Serves 15. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 2 cup
• 2 tbsp
• 1 cup
• 1
• 1 tbsp
• 3 clove
• 1/4 cup

Method (preview)

1. 1

   Each olive just to crack the flesh.

2. 2

   Place cracked olives in 1-quart jar.

3. 3

   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.

4. 4

   Seal jar; refrigerate 3 weeks, changing water in jar every day.

5. 5

   After 3 weeks, sample an olive-it should be only slightly bitter. Continue to soak olives in water if still very bitter.

6. 6

   When olives are ready, in 1-quart saucepan, heat 2

7. 7

   C water to boiling. Add salt and stir to dissolve. Set brine aside to cool to room temperature.

8. 8

   Drain olives and rinse in cold water: Place cured olives in clean 1 ~quart jar.

9. 9

   Cover olives with cooled brine.

10. 10

    Stir in vinegar, lemon cubes, oregano, and garlic.

11. 11

    Top with olive oil and seal jar.

12. 12

    Refrig- erate olives at least 1 month to develop flavor.

13. 13

    Olives will keep for 2 more months refrigerated.

14. 14

    Drain before serving.

15. 15

    Country Living/Sept/94