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Recipe Name: Seasoned Green Olives - Country Living Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 15

1 Pound(s) Fresh green olives
2 Cup(s) Water
2 Tablespoon(s) Uniodized or pickling salt
1 Cup(s) White-wine vinegar
1 Lemon, halved seeded and
cut into 1/2-inch cubes
1 Tablespoon(s) Dried or 3 T chopped fresh
3 Cloves garlic, halved
1/4 Cup(s) Olive oil
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. After 3 weeks,
sample an olive-it should be only slightly bitter. Continue to soak
olives in water if still very bitter. 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. 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. Refrigerate olives at
least 1 month to develop flavor. Olives will keep for 2 more months
refrigerated. Drain before serving. Country Living/Sept/94 From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 71
Calories From Fat: 58
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 266.5mg
Potassium: 26.9mg
Carbohydrates: 3.4g
Fiber: 1g
Sugar: <1g
Protein: <1g

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