Curing of Home-Grown Olives, Greek Style

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Title: Curing of Home-Grown Olives, Greek Style
Yield: 1 Servings
Categories: Greek, Ethnic

Ingredients:



If you own an olive tree and do not want to go through the complicated
process of leaching olives with chemicals, follow one of these ancient
Greek methods to get rid of the bitterness.

SALTING METHOD: Place washed olives in a wicker basket or a plastic
container with holes. Cover with medium-coarse salt. Set basket in sun and
protect with a cheesecloth cover. Twice a day for a week, toss olives to
redistribute them, until the bitter fluid is drawn from them. Bring olives
in at night to prevent mold.

WATER METHOD: Cover washed olives with a solution of salt water - 1 cup
salt to each quart water - in a crock or glass jar. Place a weight, such as
a small plate or washed rock, to keep olives submerged. Olives may remain
in this brine for months. Marinate in Olive Marinade before serving.

Source: Cooking in Modern Greece - by Theresa Karas Yianilos Typed for you
by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini