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LOCATION: Recipes >> Preserving >> Olives 02

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Olives

Choose red to dark red olives, slash them on one side with a very
sharp stainless knife to reduce bruising. Place the olives in any
non-metallic container. Make a solution of 1/4 cup salt dissolved
in 1 quart water, and pour enough over the olives to immerse them.
Make sure the olives are completely submerged in the solution.
Store in a cool place, changing the solution once a week, for three
weeks. Any scum that forms on the surface is harmless, just rinse
the container and the olives in fresh water if some forms.

Taste one of the largest at the end of three weeks. If only slightly
bitter (should still be a bit tangy), pour off the brine and rinse
the olives. If still quite bitter, rebrine for another week.


Marinade recipe (use same container)

1.5 cups white wine vinegar
1 tbs salt dissolved in 2 cups water
1/2 tsp dried oregano
3 lemon wedges
2 cloves garlic

Pour marinade over the olives and float enough olive oil to form
a layer 1/4 inch on top. The olives will be ready to eat after
sitting in the marinade for a few days. 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.)

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