*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh green olives
    2       c            Water
    2       tb           Uniodized or pickling salt
    1       c            White-wine vinegar
    1                    Lemon, halved, seeded, and
                         -cut into 1/2-inch cubes
    1       tb           Dried or 3 T chopped fresh
    3                    Cloves garlic, halved
      1/4   c            Olive oil
   1. 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.
   2. After 3 weeks, sample an olive-it should be only
   slightly bitter. Continue to soak olives in water if
   still very bitter.
   3. 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.
   4. 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. Refrig- erate
   olives at least 1 month to develop flavor. Olives will
   keep for 2 more months refrigerated. Drain before
   Country Living/Sept/94
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