PICKLING OLIVES

      Title: PICKLING OLIVES
  Categories: Greek, Preserves
       Yield: 1 Servings
  
  
   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: ========================= 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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