Pickling Olives

* Exported from MasterCook *

PICKLING OLIVES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

This is the home method of preserving olives when dry
salting is not convenient.

If green and ripe olives are mixed together, it is
necessary to separate them since the ripe olives take
less time to treat.

1. Wash olives well and cut 3 slits in each with a
very sharp, fine-bladed stainless steel knife, or
(better still) use a razor blade so that the flesh is
not bruised.

2. Put olives into glass jars or crocks and cover
with cold water.

3. Place a small plate on top to keep olives
submerged.

4. Pour water off carefully each day and replace with
fresh water, without disturbing olives too much -- do
this for 3 days for ripe olives, 5 for green.

5. Pour off and measure the last lot of water to
acertain amount of brine required.

6. Measure that quantity of fresh, warm water into a
pan and dissolve enough coarse pickling salt in it so
that when an egg is immersed, an area about an inch in
diameter breaks the surface. Approximate quantities
of salt and water are as follows:

** 100 g salt to 1 litre water -OR-

** 4 oz salt to 1 Imperial pint water -OR-

** 3-1/4 oz salt to 1 U.S. pint water

7. Bring brine to the boil then cool thoroughly
before pouring over olives.

8. Flat 1/2 cup olive oil on top of each jar or crock
and seal.

The olives can remain indefinitely, but black olives
should be ready for eating in 6-8 weeks, green olives
in 2-3 months. Olives are ready for use when
bitterness has gone.

TO PREPARE FOR THE TABLE: ÿÿÿÿÿÿÿÿ
Remove enough olives for 1 month's requirements.
Drain well and put into a jar. Cover with vinegar, add
1-2 cut cloves of garlic and float 1 tablespoon olive
oil on top. Leave for 1 week before using.

* Source: The Greek Cookbook - by Tess Mallos * Typed
for you by Karen Mintzias



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