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Recipe By
:COOKING FOR FRIENDS
- 2
lbs. green olives
- cooking
salt
- 2
tablespoons lemon juice
- 1/4
cup olive oil -- more or less
Crush
the olives. Take a tall large jar, half filled with water, and
pour in the olives. Add some more water to cover, if needed. Let
them soak for 12-15hours. Wash the olives very well, changing
the water 2-3 times and drain. Add the lemon juice (for each kilo
of olives add 2 tablespoons of lemon juice) and enough brine (see
note) to cover them. Finally add the olive oil (its height in
the jar must be about 1 cm) and seal. The olive oil must be 3-4
cm below the lid of the jar. The olives should be ready in 20-30
days or when the bitterness has gone. When served, take a few
olives and drain them (you may wash them, if desired). Place in
a bowl, sprinkle with some lemon juice and stir in a little olive
oil, a little crushed coriander and crushed garlic cloves.
Note:
To make brine: To every 8 cups of water add 1 cup of cooking salt.
Stir well so that the salt dissolves.
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